Oven Baked Chicken Spinach Mostaccioli Recipe2021-07-02
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Oven baked chicken spinach mostaccioli recipe. Chicken breasts with spinach, cooked mostaccioli pasta, herbs and spices baked in an oven. Very delicious Italian meal. Mostaccioli pasta is a hollow tube pasta very similar to penne. Very easy to cook, just boil it in salted water for a few minutes and your pasta is ready. Serve hot with any pasta sauce.
You can also prepare classic mostaccioli pasta in a crock pot if desired:
Crock Pot Baked Mostaccioli Recipe
Makes 6 servings
Ingredients: 1 pound (480 g) ground beef (ground turkey or Italian sausages also fit well), 1 large yellow onion, peeled and chopped, 1 teaspoon each: minced garlic, salt, dried basil, dried parsley, 28 oz (840 ml) can diced tomatoes, undrained, 2½ cups (625 ml) pasta sauce, 2½ cups (625 ml) reduced-sodium fat-free chicken broth, 4 cups uncooked mostaccioli pasta, 1 cup (250 ml) shredded Mozzarella cheese
Instructions: Grease a large nonstick skillet with a cooking spray. Add ground beef and chopped yellow onion and cook, stirring occasionally, until the meat is browned. Stir in minced garlic, then season with salt and continue cooking for a further 1 minute.
Remove the beef mixture from the skillet and transfer to a 6-quart (6 L) crock pot. Add dried basil, parsley, undrained tomatoes, pasta sauce, and chicken broth. Stir well.
Cover crock pot and cook on low-heat setting for 6 hours.
Open the lid and mostaccioli pasta. Stir until combined. Cover crock pot and cook for 2045 minutes more or until pasta is “al dente”. Open the lid again and sprinkle the pasta and beef mixture with shredded Mozzarella cheese. Cover crock pot and also to stay covered for 3-5 minutes until cheese is melted.
Turn off the crock pot and open the lid. Taste for salt. Transfer pasta-beef mixture to serving plates. Serve hot.
Oven Baked Chicken Spinach Mostaccioli Recipe
- 10 oz (300 g) uncooked mostaccioli pasta
- 10 oz (300 g) package frozen spinach, thawed
- 2 teaspoons vegetable oil
- 2/3 cup chopped yellow onion
- 2 large cloves garlic, peeled and minced
- 1 pound (480 g) boneless and skinless chicken breasts, cubed
- 2 cans (14½ oz (435 ml) each) no-salt-added tomatoes, undrained and coarsely chopped
- 3 tablespoons no-salt-added tomato paste
- 1¼ teaspoons dried basil leaves
- 3/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/2 cup grated Parmesan cheese
Cook mostaccioli pasta according to cooking instructions, omitting salt. Drain, using a colander and set aside.
Place thwaed spinach on paper towels and suqeeze until barely moist. Set aside.
In a large nonstick skillet, heat vegetable oil over medium heat. Add chopped onion and minced garlic and saute, stirring occasionally, until tender.
Stir in cubed chicken and continue cooking, stirring constantly, until chicken loses its pink color. Stir in undrained chopped tomatoes, tomato paste, herbs and seasoning. Increase heat to high and bring mixture to a boil.
Reduce heat to low and simmer, uncovered, for 5 minutes, stirring occasionally. Remove chicken mixture from the heat and transfer to a large bowl. stir in cooked pasta, spinach, and 1/4 cup grated parmesan cheese. Mix well and then sprinkle with remaining parmesan cheese.
Preheat the oven to 350 F (175 C). Bake in preheated oven for 20-25 minutes.