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Greek Pasta Bake Recipe

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I've brought this hot dish to potlucks and it received rave reviews. There's never a crumb left. Best of all, it's a simple, healthy and hearty supper made with easy to find ingredients. —Anne Taglienti of Kennett Square, Pennsylvania

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Greek Pasta Bake Recipe

Prep: 20 min. Bake: 25 min.

Yield: 8 Servings

20 25 45

Ingredients

1 package (13-1/4 ounces) whole wheat penne pasta
4 cups cubed cooked chicken breast
1 can (29 ounces) tomato sauce
1 can (14-1/2 ounces) 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 chopped red onion
2 tablespoons chopped green pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese

Directions

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.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted. Yield: 8 servings.

Nutritional Facts 1-1/2 cups equals 366 calories, 7 g fat (2 g saturated fat), 62 mg cholesterol, 847 mg sodium, 43 g carbohydrate, 6 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as Greek Pasta Bake in Light & Tasty August/September 2006, p45

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Reviews for Greek Pasta Bake (14)

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Reviewed on Nov. 17, 2011 by lauradawn84

i made the following changes:::

i used fresh spinach instead of frozen. boil it for 1-2 min.

i used regualr penne instead of wheat.

i also used regular onion and a bell pepper, i cooked them along with the chicken.

it turned out great and my family loved it!!

Reviewed on Nov. 21, 2010 by Live2Cook

Didn't like the spinach in the recipe or the cheese on top.

Reviewed on Nov. 18, 2010 by cookmama300

I made this recipe for my family tonight and we didn't like it. It just seemed blah. It just wasn't a hit. We like all the ingredients, but it was missing something. Seemed so bland.

Reviewed on Nov. 16, 2010 by badkitty

I was really excited about the ingredients ,but I just didn't care for this recipe. I followed the recipe exactly, except using roasted red peppers instead of the green. It was too much stuff all thrown together and tasted like it. We ate it for dinner but most of the leftovers got thrown away. I wouldn't make this again and I think this recipe wastes some pretty expensive ingredients. Just not for us, thanks anyway!

Reviewed on Oct. 01, 2010 by tlcraighead

I added more cheese because all of the guys in the house love cheese but otherwise very tasty and disappeared quickly. Also, I used boneless/skinless chicken thighs to add more moisture.

Reviewed on Sep. 12, 2010 by dentalisa

This recipe is delicious and very easy to make. The portion size is pretty big, so it's very filling. I used more green pepper because 2 Tbsp seemed like a rather small amount. The feta cheese gives it a nice zippy flavor, and I love the olives. You can't go wrong with this one!

Reviewed on Aug. 11, 2010 by cookarika

I made this recipe with about half of the spinach since my kids won't go near the stuff, and they loved it! It makes a lot, next time I might make a half batch. Very good!

Reviewed on Dec. 03, 2009 by SuzySchool

I made half a recipe....next time need to make a full recipe. This was delicious! The kids gobbled it up. I only left out the onion and green pepper due to time. Need to double the sauce part next time...our family likes it a bit moister. But excellent flavors.

Reviewed on Nov. 05, 2009 by eastcoaster

Loved it. Don't care for olives so left them out. I did put extra mozza and feta on top.

Reviewed on Aug. 14, 2009 by Joscy

OMGosh, this is W-O-N-D-E-R-F-U-L. We are empty nesters, so I thought making recipe as is (without making only half) would be too much. Soooo glad I didn't. Both my husband and I had generous servings, with enough leftover for the next night. We never tire of this casserole. Thank you for sharing your recipe Anne. Sincerely, Jos

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