Freezer Meal: Chicken Pasta Bake
This Chicken Pasta Bake is a freezer-friendly comfort food recipe made with rigatoni, red peppers, onions and spinach in a light rose sauce topped with lots of mozzarella cheese!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8 servings
- 1 (450g) box rigatoni pasta (or 1lb)
- 1 tbsp olive oil
- 2 medium-sized chicken breasts, diced into 1 inch pieces
- 2 cloves garlic minced
- 1 medium sized red onion, sliced
- 1/2 tsp each salt and pepper
- 1/2 tsp red chili flakes
- 1 (650mL) jar marinara sauce
- 1/2 cup sour cream
- 1 red pepper, diced
- 2 cups spinach, chopped
- 1 (453g) log fresh mozzarella cheese, sliced
- 10 fresh basil leaves (or chopped basil as a garnish)
Preheat oven to 375 F. Cook pasta to just before al dente, about 6-8 minutes. Drain and set aside.
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.
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.
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.
Calories: 429kcal | Carbohydrates: 48g | Protein: 29g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 757mg | Potassium: 405mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5300IU | Vitamin C: 41.3mg | Calcium: 210mg | Iron: 3.6mg