Cheesy Spinach Chicken Pasta Bake Recipe

Ingredients

• 16 ounces penne rigate, cooked al dente
• 1 cup (230 g) sour cream
• 8 ounces cream cheese
• 1/2 cup (122.5 g) milk
• 3 tablespoons dry ranch seasoning mix
• 2 cups (226 g) mozzarella cheese, shredded
• 10 ounces frozen spinach, thawed and squeezed of liquid
• 3 cups (420 g) cooked and shredded chicken breast

Instructions

1. 1

   Preheat Oven: Preheat your oven to 350°F (175°C) to prepare the dish for baking.

2. 2

   Cook Pasta: Boil penne rigate pasta until al dente, then drain and set aside.

3. 3

   Prepare Sauce: In a large mixing bowl, combine sour cream, cream cheese, milk, and dry ranch seasoning mix. Stir until smooth and well blended to form a creamy sauce base.

4. 4

   Combine Ingredients: Add the cooked pasta, thawed and drained spinach, shredded mozzarella cheese, and shredded chicken breast to the sauce mixture. Mix gently to evenly coat all ingredients with the sauce.

5. 5

   Assemble in Baking Dish: Transfer the combined pasta mixture into a greased baking dish, spreading it evenly.

6. 6

   Bake: Place the dish in the preheated oven and bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden on top.

7. 7

   Rest and Serve: Remove from oven and let it rest for a few minutes before serving to allow the bake to set and cool slightly.