John Myers
Pasta, Spinach and Chicken Casserole
The perfect pasta, spinach and chicken casserole recipe with a picture and simple step-by-step instructions.
- 250 g Penne rigate
- 3 Chicken breasts
- 450 g Spinachtk
- 1 Onion
- 1 Clove of garlic
- 200 g Ricotta
- 200 g Grated cheese
- 200 g Milk
- Salt
- Pepper
- Nutmeg
- Don’t cook the noodles too soft, they still have to be firm to the bite.
- Wash the chicken breasts, pat dry, cut into wide strips and fry until golden yellow in a pan with hot oil – season.
- Put the frozen spinach in a saucepan and thaw on a low flame while stirring.
- Peel the onion and garlic – small cubes and steam them until translucent – stir in the spinach, season with salt, pepper and nutmeg and let everything cool a little.
- Mix the ricotta with half of the grated cheese, milk, salt and pepper and stir into the cooled spinach.
- Grease a baking dish a little, pour the drained pasta into it – put the chicken and spinach mixture on top and finally sprinkle the rest of the grated cheese over it.
- Now put it in the 180c oven until the cheese has melted for about 20 minutes.
- Take the casserole out of the oven, let it rest a little and then put it on a plate and serve with a little salad — Enjoy your meal; 🙂
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