Got this dish from my Italian neighbor and we instantly knew we needed the recipe!

Baked mostaccioli with chicken and spinach is a heartwarming, comforting dish perfect for family dinners and special gatherings. Originating from Italian-American cuisine, this delicious baked pasta combines tender chicken, nutrient-packed spinach, and gooey cheese in a flavorful tomato sauce. It's an ideal way to gather everyone around the table, sharing love and warmth with every bite.

This baked mostaccioli pairs wonderfully with a fresh green salad, drizzled with a light vinaigrette. Garlic bread on the side is always a hit, perfect for sopping up any extra sauce. You can also include a side of steamed vegetables, like broccoli or green beans, for an extra touch of color and nutrition.

Servings: 6

2 cups mostaccioli pasta
1 lb boneless, skinless chicken breasts, cubed
1 tablespoon olive oil
2 cups baby spinach, chopped
2 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste

Preheat your oven to 375°F (190°C).

Cook the mostaccioli pasta according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the cubed chicken and cook until no longer pink, about 5-7 minutes.

Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.

Stir in the chopped spinach and cook until wilted, about 2-3 minutes.

In a large mixing bowl, combine the cooked pasta, chicken, spinach, marinara sauce, ricotta cheese, dried basil, dried oregano, salt, and pepper.

Transfer the mixture to a greased 9x13-inch baking dish. Spread evenly and top with shredded mozzarella cheese and grated Parmesan cheese.

Cover with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Let the dish cool for a few minutes before serving. Enjoy!

For picky eaters, you can swap out the spinach with finely chopped broccoli or bell peppers. If your family prefers a little heat, add a pinch of red pepper flakes to the sauce. This dish can also be made vegetarian by omitting the chicken and adding more veggies like zucchini or mushrooms. For a gluten-free option, simply use gluten-free pasta.