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Greek Pasta Bake Recipe

Greek Pasta Bake Recipe photo by Taste of Home

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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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Healthy

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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

Greek Pasta Bake

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(11-17) of 17 reviews

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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

Reviewed on May. 07, 2009 by machllz

Very tasty and healthy. Loved it!

Reviewed on Sep. 15, 2008 by 5493

Wonderful dish-I cut the olives down to 1/2 a can because of salt and it was great - kids loved it. A keeper recipe.

Reviewed on Sep. 15, 2008 by 5493

Reviewed on Jun. 12, 2008 by KingGeld

This is delicious - great taste, nice texture.

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