Baked Spinach Chicken Spaghetti
This comforting casserole combines tender spaghetti, shredded chicken, and a creamy ricotta and Alfredo sauce with layers of melted mozzarella cheese. Perfect for family dinners or potlucks!
Ingredients
- 1 pound spaghetti
- 4 ounces fresh baby spinach chopped
- 2 cups cooked and shredded chicken
- 1 egg beaten
- 30 ounces Alfredo sauce
- 15 ounces ricotta cheese
- 1/2 cup sour cream
- 2 cups shredded mozzarella cheese divided
- 3 cloves garlic minced
- 1 teaspoon dried basil or oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Boil the spaghetti in salted water until al dente, then drain and set aside.
- In a large bowl, combine the cooked spaghetti, shredded chicken, chopped spinach, and Alfredo sauce. Mix until evenly combined.
- Spread half of the spaghetti mixture evenly into a greased 9×13-inch baking dish.
- In a separate bowl, combine the ricotta cheese, sour cream, half of the shredded mozzarella cheese, beaten egg, minced garlic, dried basil or oregano, and a pinch of salt and pepper. Mix well.
- Spread the ricotta mixture evenly over the first layer of spaghetti.
- Add the remaining spaghetti mixture over the ricotta layer.
- Sprinkle the remaining shredded mozzarella cheese evenly on top.
- Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
- Let the dish cool for a few minutes before serving to help the layers set. Enjoy!
Notes
You can add more vegetables like mushrooms or zucchini for extra nutrition. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 350kcal
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