This casserole is something that both adults and children will love! Cheese-filled tortellini and chicken are baked with spinach, marinara sauce, and a mixture of part-skim ricotta, mozzarella, and parmesan cheese. I also love making this dish for potluck dinners and casual gatherings with friends because it's a one-pan make-ahead meal = effortless entertaining. ~Cheesy Tortellini and Chicken Casserole~ Ingredients: 1 pound boneless, skinless chicken breast 1 pound frozen cheese tortellini 10 ounces frozen spinach 24 ounces marinara sauce ½ cup part skim ricotta cheese ½ cup park skim shredded mozzarella cheese Seasonings used: black pepper, garlic powder, paprika, oregano, basil, grated parmesan cheese Directions: 1. Preheat the oven to 375 degrees. Line a baking sheet with foil and coat with cooking spray. Coat a large baking dish with cooking spray. Heat a pot of water to boiling. 2. Season both sides of the chicken with black pepper, garlic powder, paprika, oregano, and basil; place onto baking sheet and bake for 20 minutes. 3. Place the frozen spinach into a microwavable dish and cook according to package directions. Drain, and squeeze the spinach to remove the excess water. Set aside. 4. Once the water is boiling, add the frozen tortellini and cook according to the package directions. Drain the pasta and set aside. 5. When the chicken has finished cooking, chop the chicken into bite-size pieces, and lower the oven temperature to 350 degrees. 6. Combine the marinara sauce, chicken, ricotta cheese, and spinach in a bowl. Add the tortellini and gently toss everything together, then pour into your prepared baking dish. Top with shredded mozzarella and some grated parmesan cheese. 7. Cover with foil, and bake for 25 minutes. Then remove the foil, and bake for an additional 10 minutes until the cheese on top is melted.
Enjoy!
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