Monday, September 28, 2015
This was a super easy recipe to throw together and bake. My son wanted to help with supper this night, so I put him to work mixing everything together. He tried cutting the chicken and although it took a lot longer than I hoped (mom had a lot of patience that night) he did a great job and he was proud that he was able to help me put together supper. This has now prompted me to have the kids help with whatever meal they pick for the week. Last year we started letting them each have one meal a week to pick whatever they wanted for supper. This year I am expanding it to mean that they have to help cook whatever meal it is that they want to have. Hopefully it gets them to love being in the kitchen as much as their mom! Or at least get them to know their way around the kitchen a bit!
Chicken and Spinach Pasta Bake
(Recipe found at mylifewellloved.com via Pinterest)
8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup chopped onion
10 ounces frozen spinach, thawed
3 cups cubed, cooked chicken breasts
1 (14 ounces) can italian-style diced tomatoes, undrained
1 (8 ounces) container chive & onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cup shredded mozzarella cheese
Prepare rigatoni according to package directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender.
Transfer onion to large bowl, set aside. Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, tomatoes, cream cheese, salt and pepper into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes. Uncover & bake 15 more minutes or until bubbly.