Save on Pinterest

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

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. Preheat oven to 400°. 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, until heated through and cheese is melted, about 25 minutes. If desired, sprinkle with oregano or basil.

Can you freeze Contest-Winning Greek Pasta Bake?

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 very lean meat, 3 lean meat, 2-1/2 starch, 1 vegetable, 1/2 fat.