This Chicken Pasta Bake is freezer-friendly, made with red peppers, onions and spinach in rose sauce topped with mozzarella cheese!
Step 1 Preheat oven to 375 F. Cook pasta to just before al dente, about 6-8 minutes. Drain and set aside.
Step 2 Meanwhile, heat olive oil in a large saucepan over med-high heat. Add chicken and cook for 3-4 minutes until lightly browned. Add onions and garlic, sauteeing another 1-2 minutes or so until fragrant. Add in marinara sauce, sour cream, salt and pepper and chili flakes, then bring just to a boil, stirring well. –
Step 3 Stir in red pepper and spinach, and then toss pasta in sauce mixture and remove from heat. Add pasta to a large greased 9x13 dish and then top with mozzarella cheese. Bake in the oven for 25-30 minutes until cheese is melted and starts to brown.
Step 4 Remove from oven, garnish with basil leaves then serve and enjoy! You can freeze individual portions up to 3 months. To reheat, defrost in the microwave for 6-7 minutes or reheat in a 350 F oven for 20-30 minutes.
Freezing this Recipe I like to buy these foil containers from the dollar store to freeze individual portion sizes in because that way you can heat them up right in the oven – you'll want to reheat in a 350 F oven for 20 minutes or so until everything is warm and the cheese is melted. Otherwise, you can freeze this chicken pasta bake in glass meal prep bowls and just reheat in the microwave – I do recommend using the oven though because it'll give you that fresh pasta taste and texture. The microwave sometimes dries pasta out.