Million-Dollar White Spaghetti Casserole

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 8 oz Baby spinach, fresh
  • 2 cloves Garlic
  • 2 tsp Parsley, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 jar Alfredo pasta sauce

• Pasta & Grains

  • 1 lb Spaghetti

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1 1/2 cups Mozzarella cheese
  • 1 container Ricotta cheese

Found on bettycrocker.com

Description

Ingredients

• 1 lb uncooked spaghetti
• 1 teaspoon olive oil
• 8 oz fresh baby spinach
• 2 cups diced cooked chicken
• 1 jar (22 oz) Alfredo pasta sauce
• 1 container (15 oz) ricotta cheese
• 1 1/2 cups mozzarella cheese (6 oz)
• 1 egg
• 2 cloves garlic, finely chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons chopped fresh parsley

Directions

• 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• 2 Cook spaghetti to al dente as directed on package; drain. Return to pan.
• 3 Meanwhile, in 10-inch skillet, heat olive oil over medium heat. Add spinach; cook about 3 minutes or until wilted; set aside.
• 4 Add chicken and Alfredo sauce to spaghetti; toss to coat. Spread half of the mixture in baking dish.
• 5 In medium bowl, stir ricotta cheese, 1 cup of the mozzarella cheese, the egg, garlic, salt and pepper; stir well to combine.
• 6 Spread cheese mixture over spaghetti mixture in baking dish. Top with wilted spinach. Top with remaining spaghetti; sprinkle with remaining 1/2 cup mozzarella cheese.
• 7 Bake 20 minutes.
• 8 Sprinkle with parsley before serving.

Nutrition