This is a take on my 4-Cheese Pasta Bake that I make a lot. But this is my toss in the pan version. Basically, I had some leftover pasta in the fridge that needed to be eaten, but not enough to just throw sauce over, so I looked in the freezer to see what I had and added a few more things. I didn't really measure so just dump and eat. The best thing I found in the freezer was some zucchini marinara I made last August, which is basically spaghetti sauce with zucchini. YUM!Chicken Pasta Bake (printer friendly)
Cooked Pasta (about 3 C)
1 cooked chicken breast, chopped
1/2 pkg cream cheese (or substitute - I like Tofutti), chopped
1/2-1 C chopped spinach, depending on how much you like spinach
Spaghetti Sauce
Mozzarella Cheese (opt)
1. Put pasta in baking dish, chicken cream cheese and spinach. Stir spaghetti sauce into mixture. Top with Mozzarella Cheese.
2. Bake, covered, in a 350-degree oven for about 30-minutes or until the cheese is melted. I ended up having to finish in the microwave since some of my ingredients were frozen, but it was still yummy.
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