Contest-Winning Greek Pasta Bake
When I take this dish to potlucks, there's never so much as a morsel left! It’s a simple, healthy, hearty supper made with ingredients that are easy to find. Add a salad and a crusty loaf of bread for a quick meal solution. —Anne Taglienti, Kennett Square, Pennsylvania
Can you freeze Contest-Winning Greek Pasta Bake?
Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Ingredients
- 3-1/3 cups uncooked whole grain spiral or penne pasta
- 4 cups cubed cooked chicken breast
- 1 can (29 ounces) tomato sauce
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped green pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- Optional: Chopped fresh oregano or fresh basil
Directions
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1Preheat oven to 400°. Cook the pasta according to package directions; drain. In a large bowl, combine pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.
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2Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, until heated through and cheese is melted, about 25 minutes. If desired, garnish with oregano or basil.
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