Chicken Marinara Casserole with Spinach
A quick weeknight meal sure to please! Uses leftover chicken and a jar of pasta sauce for quick assembly.
Ingredients
- 1 box pasta of choice I used Dreamfield's spaghetti
- 2 tbsp olive oil or coconut oil
- 1 onion chopped
- 4 garlic cloves minced
- 1 15 0z box fresh spinach can use frozen
- 1 large jar marinara sauce
- 3 cups shredded, precooked chicken perfect for leftover rotisserie
- 1/2 cup cottage cheese I used low-fat
- 1/2 cup 1/3 less fat cream cheese (4 oz)
- Salt, pepper, garlic powder, or Italian seasoning to taste if needed
- 1 cup shredded mozzarella cheese more if desired
- Sprinkling parmesan cheese
Instructions
- Start by preheating the oven to 350 degrees.
- Boil the pasta until it's done.
- Meanwhile, heat the olive oil, and add the onion and garlic. Cook until onion is tender.
- Add the spinach, and stir and cook until it is wilted.
- Add the entire jar of marinara sauce to the pan. Cook for a few more minutes. Taste and add more seasonings if desired.
- Place shredded chicken in 9x13 cooking dish.
- Blend the cream cheese and cottage cheese together until smooth. Add it to the chicken.
- Pour the cooked noodles on top of the cream mixture and chicken, and mix well. This is the bottom layer.
- Next, add the marinara and spinach sauce on top of the creamy chicken layer.
- Place the shredded mozzarella and parmesan on top!
- Cook for 30-45 minutes, or until it's done.
- Enjoy!