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Contest-Winning Greek Pasta Bake

Total Time

Prep: 20 min. Bake: 25 min.

Makes

8 servings

I've taken this hot dish to potlucks and it's received rave reviews. There's never a morsel left. Best of all, it's a simple, healthy and hearty supper made with ingredients that are easy to find. —Anne Taglienti, Kennett Square, Pennsylvania
Contest-Winning Greek Pasta Bake Recipe photo by Taste of Home

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

  1. 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.
  2. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° until heated through and cheese is melted. If desired, sprinkle with oregano or basil.
    Freeze option: 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°.

Nutrition Facts

1.500 cups: 398 calories, 10g fat (3g saturated fat), 67mg cholesterol, 832mg sodium, 47g carbohydrate (5g sugars, 9g fiber), 34g protein. Diabetic Exchanges: 3 lean meat, 3 very lean meat, 2-1/2 starch, 1 vegetable, 1/2 fat.

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