Greek Pasta Bake Recipe
Serves:
8
Prep Time:
Cook Time:
Total Time:
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 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Revised from Source: tasteofhome.com
