Chicken Spaghetti Bake
Baked pasta casserole with shredded chicken, marinara sauce, and melted cheese. Assembled raw and baked until bubbly and golden.
Ingredients
Method
Preheat oven to 375°F. Cook spaghetti in salted boiling water until just al dente (about 1 minute under package time); drain and set aside.
In a large bowl, combine ricotta, 1 cup mozzarella, parmesan, shredded chicken, spinach, and 1/4 tsp each salt and pepper; mix until evenly blended.
Heat olive oil in a large pot over medium heat; sauté diced onion and minced garlic until softened, about 3 minutes. Stir in marinara sauce and remaining salt and pepper; simmer 5 minutes.
In a 9x13 inch baking dish, layer half the cooked spaghetti, then half the chicken-ricotta mixture, then half the marinara sauce.
Repeat layers with remaining spaghetti, chicken-ricotta mixture, and sauce. Top with remaining 1 cup mozzarella.
Cover dish loosely with foil and bake 20 minutes; remove foil and bake 15 minutes more until cheese is melted and bubbly.
Remove from oven and let rest 5 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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