Greek Pasta Bake Recipe

Serves: 8

I love cooking with fresh herbs and vegetables. The taste is amazingly different. No need to cook the fresh spinach, just chop it up and add to the recipe.

Yield: 8 servings
Prep Time:
Cook Time:
Total Time:


1 (13-ounce) package whole wheat penne pasta, or gluten-free penne
4 cups cubed cooked chicken breasts
1 (29-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomato, drained
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry (or use 2 good handfuls of fresh spinach, chopped)
2 (2 1/4-ounce) cans sliced ripe olives, drained
1/4 cup chopped red onion
2 tablespoons chopped green peppers
1 teaspoon dried basil, or 2 tsp. chopped fresh
1 teaspoon dried oregano, or 2 tsp. chopped fresh
1/2 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese


Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.

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