1 pound spaghetti, uncooked
1 teaspoon olive oil
8 ounces fresh baby spinach
2 cups chicken, diced and cooked
1 (22-ounce) jar Alfredo pasta sauce
1 (15-ounce) container ricotta cheese
1 1/2 cups mozzarella cheese, divided
2 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon pepper
2 teaspoons fresh parsley, optional, chopped
Step 1 Preheat the oven to 350 degrees F.
Step 2 Grease a 9x13-inch casserole dish.
Step 3 Cook the spaghetti to al dente, according to package directions.
Step 4 Drain the pasta and return it to the pot.
Step 5 While the spaghetti cooks heat the olive oil in a 10-inch skillet over medium heat.
Step 6 Add the spinach and cook until wilted, about 3 minutes. Set the spinach aside.
Step 7 Add the chicken and Alfredo sauce to the spaghetti, tossing it to coat.
Step 8 Spread half of the pasta mixture evenly in the bottom of the prepared casserole dish.
Step 9 In a medium bowl add the ricotta cheese and 1 cup mozzarella cheese with the egg, garlic, salt, and pepper, and stir until combined.
Step 10 Spread the cheese mixture over the pasta in the casserole dish.
Step 11 Top the cheese with the wilted spinach.
Step 12 Add in the remaining spaghetti mixture in an even layer.
Step 13 Sprinkle the top of the casserole with the remaining 1/2 cup mozzarella cheese.
Step 14 Bake for 20 minutes.
Step 15 Sprinkle the parsley on top and serve!
Step 16 Too mini steps, by this time you are tired of stepping so set down and enjoy.
Time: 35 minutes
Yield: 6 servings