Dinner, Done: Greek Pasta Casserole

July 17, 2015  |  

By the time we reach the end of the week, we’re ready to just throw some things in a pan and have dinner on the table. Casseroles are perfect when you want minimal work but they’re not always healthiest option for your family. This healthy Greek pasta casserole recipe uses whole wheat pasta and tons of flavor. If you’re lucky, you’ll have leftovers for lunch. Courtesy of Taste of Home


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

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.

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