If you love easy, hearty, and flavour-packed meals, then this baked pasta with chicken and spinach is sure to become one of your favourite recipes! Juicy ground chicken, fresh spinach, and a rich tomato sauce coat the pasta beautifully, while the mozzarella and halloumi melt together to create a delicious, golden, irresistible crust. It’s a wholesome, homemade meal that combines wonderful flavour with nutritional goodness, making it perfect for the whole family to enjoy. Prepare it with love and pop it in the oven to fill your home with the most amazing aromas!
Baked pasta with chicken and spinach
If you love easy, hearty, and flavour-packed meals, then this baked pasta with chicken and spinach is sure to become one of your favourite recipes! It’s a wholesome, homemade meal that combines wonderful flavour with nutritional goodness, making it perfect for the whole family to enjoy. Prepare it with love and pop it in the oven to fill your home with the most amazing aromas!
Ingredients
- 3 Τbsp olive oil
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 250 –300 grams spinach chopped (1 large bunch)
- 2 Tbsp fresh parsley finely chopped
- 500 grams ground chicken
- Salt and pepper to taste
- 1 tsp dried oregano or dried mint
- 125 ml boiling water mixed with 1 chicken stock cube
- 400 grams chopped tomatoes canned
- 200 grams tomato passata
- 500 grams penne or rigatoni
- 300 grams mozzarella grated
- 200 grams halloumi grated
Instructions
- Heat 1 tablespoon of olive oil in a large frying pan or saucepan. Sauté the onion and garlic until the onion softens and starts to turn lightly golden.
- Add the spinach and parsley, and season lightly with salt. Cook over medium heat until the spinach wilts and is cooked through.
- Add the ground chicken and season with salt and pepper. Cook until the chicken is thoroughly cooked, breaking up any lumps with a spatula. Sprinkle over the oregano or mint.
- Pour in the chicken stock, then add the canned chopped tomatoes, passata, and the remaining olive oil. Simmer for 5–6 minutes, until the sauce thickens slightly.
- Cook the pasta in plenty of salted boiling water for 2 minutes less than the cooking time stated on the packet. Drain, reserving 1 cup of the pasta water.
- Mix the pasta well with the chicken sauce. Add a little of the reserved pasta water to loosen the sauce (I added ½ cup).
- Spread half of the pasta mixture over the base of a rectangular ovenproof ceramic dish. Sprinkle with half of the mozzarella and half of the halloumi. Add the remaining pasta and top with the rest of the cheeses.
- Bake in a preheated fan oven at 180°C (356°F) for 25–30 minutes, until the cheese is melted, golden, and bubbling.
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