{"id":44981,"date":"2018-11-01T00:00:07","date_gmt":"2018-11-01T05:00:07","guid":{"rendered":"http:\/\/www.thelamberts.com\/webkinz_blog\/?p=44981"},"modified":"2018-11-07T18:52:12","modified_gmt":"2018-11-07T23:52:12","slug":"spinach-pasta-bake-recipe","status":"publish","type":"post","link":"http:\/\/www.thelamberts.com\/webkinz_blog\/?p=44981","title":{"rendered":"Spinach Pasta Bake Recipe"},"content":{"rendered":"

PumaPardus’s Spinach Pasta Bake Recipe:<\/strong><\/p>\n

http:\/\/www.joyouslydomestic.com\/2013\/04\/chicken-and-spinach-pasta-bake.html<\/a><\/p>\n

*Gymbo’s members recommend doubling the spinach<\/p>\n

Click for full recipe:<\/p>\n

Spinach Pasta Bake<\/strong><\/span><\/h3>\n

Yields 6 – 8 servings<\/p>\n

Ingredients:<\/strong><\/p>\n

10 ounces dry pasta (Can use a combination of rotini, farfalle and penne. Any similar size would work.)
\n2 tablespoons butter
\n1\/2 onion, chopped
\n2 cloves garlic, minced
\n4 ounces chive and onion cream cheese
\n1 cup sour cream (or plain Greek yogurt)
\n1 cup whole milk, heavy cream or half-and-half
\n1\/2 cup shredded or grated Parmesan cheese
\n2 cups shredded mozzarella cheese
\n1\/2 teaspoon salt
\n1\/2 teaspoon black pepper
\nPinch crushed red pepper flakes (optional)
\n1 – 1 1\/2 cups chopped fresh spinach (Gymbo’s recommends 3 cups)<\/strong>
\n2 cups cooked chicken (cubed or shredded)
\n1\/2 cup fresh tomatoes, cut into large chunks (Can use grape\/cherry tomatoes sliced in half)
\nFresh basil or parsley, for garnish<\/p>\n

Directions:<\/strong><\/p>\n

Preheat oven to 400 degrees.<\/p>\n

Coat a medium casserole dish with non-stick spray. (Mine was a 10″ round, but a 9 x 13 would work fine.)<\/p>\n

Cook pasta in salted, boiling water to al dente. Drain and set aside.<\/p>\n

While pasta is cooking, heat butter in a medium saute pan set to medium heat. Add in the onion and garlic. Cook for 3 – 4 minutes to slightly soften veggies. Do not brown.<\/p>\n

Add in cream cheese and stir to melt. Reduce heat to low. Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper and red pepper flakes (if using). Stir until everything is well-combined and melted. Turn off heat.<\/p>\n

Combine the pasta, chicken, spinach and tomatoes in a large bowl.<\/p>\n

Add in the sauce and gently stir to coat.<\/p>\n

Pour into the prepared baking dish. (I drizzled in a little more half-and-half over the mixture once it was in the baking dish because it looked a little dry to me.)<\/p>\n

Top with the remaining mozzarella.<\/p>\n

Bake uncovered for about 20 -25 minutes … or until casserole is bubbly and beginning to brown. Top with basil or parsley for garnish.<\/p>\n

NOTE: In order for the pasta bake to not dry out, place the baking dish on a sheet pan and add 1 – 2 cups of very hot water to the sheet pan once in the oven. This will create steam during the baking process and will help to keep everything moist.<\/p>\n","protected":false},"excerpt":{"rendered":"

PumaPardus’s Spinach Pasta Bake Recipe: http:\/\/www.joyouslydomestic.com\/2013\/04\/chicken-and-spinach-pasta-bake.html *Gymbo’s members recommend doubling the spinach Click for full recipe:<\/p>\n","protected":false},"author":126080,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[333],"tags":[],"class_list":["post-44981","post","type-post","status-publish","format-standard","hentry","category-recipes-from-gymbos-friends"],"_links":{"self":[{"href":"http:\/\/www.thelamberts.com\/webkinz_blog\/index.php?rest_route=\/wp\/v2\/posts\/44981","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thelamberts.com\/webkinz_blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thelamberts.com\/webkinz_blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thelamberts.com\/webkinz_blog\/index.php?rest_route=\/wp\/v2\/users\/126080"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thelamberts.com\/webkinz_blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44981"}],"version-history":[{"count":5,"href":"http:\/\/www.thelamberts.com\/webkinz_blog\/index.php?rest_route=\/wp\/v2\/posts\/44981\/revisions"}],"predecessor-version":[{"id":44987,"href":"http:\/\/www.thelamberts.com\/webkinz_blog\/index.php?rest_route=\/wp\/v2\/posts\/44981\/revisions\/44987"}],"wp:attachment":[{"href":"http:\/\/www.thelamberts.com\/webkinz_blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44981"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thelamberts.com\/webkinz_blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44981"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thelamberts.com\/webkinz_blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44981"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}