This pasta bake is a perfect weeknight meal - cheesy, protein packed, big on flavor. Totally customizable and great to make ahead, it's sure to please just about anybody!
8oz.pastaI used great low carb bread co rotini which is 2 pts / serving 2 oz
16oz.canned crushed tomatoes with basil
1tbsptomato paste
4clovesfresh garlic minced
1teaspoonItalian seasoning
1/2teaspoonsalt
1/4teaspoonpepper
3tbspreduced-fat cream cheese
2tablespoonsParmesan cheesegrated
1cupfat free mozzarella 3/4 cup mixed in, 1/4 cup on top before bake
3cupsfresh baby spinach1 6 oz bag
1lbchicken breast chopped, cooked
Garnish with parmesan, basil, parsley
Instructions
Instructions
Preheat oven to 350F. Cook chicken breasts however you wish and chop into roughly 1 inch chunks.
Bring a pot of water to a boil. Your pasta of choice and cook according to the directions on the box.
In a medium saucepan add the canned tomato, tomato paste, garlic, Italian seasoning, salt and pepper. Bring to a simmer and let cook 3 minutes, stirring occasionally.
Cut the cream cheese into small pieces and add to the sauce. Stir occasionally until the cream cheese is melted and incorporated throughout.
Add the Parmesan cheese and spinach. Cook for 3 more minutes, until spinach has begun to wilt.
In a baking dish, add pasta and sauce and stir together. If sauce needs to be thinned, add a bit of chicken stock. Mix in 3/4 cup of shredded mozzarella. Top with additional 1/4 cup cheese and bake at 350 for 12-15 minutes to melt the cheese. Top with fresh basil or parsley and grated parmesan and enjoy!