Greek Goddess Pasta Bake

While I know recipes are abundant online I occasionally like looking through magazines.  Sometimes it's nice to do it "old-school" and once in awhile it's just easier on my eyes to flip pages instead of looking at a screen.

I have found several recipes to try from this Taste of Home magazine and here is the first one.  

This is the magazine photo. Much more appealing than my photo.

 

And here is how my casserole turned out.  Not appealing looking at all :-(  

That said, it was tasty the first evening.  If I make it again I will definitely cut the recipe in half as it's just the two of us.
 

This is chock full of spinach, feta, olives and onions and so, as I mentioned, the first night was good but I didn't think it heated over well. The person who contributed the recipe to ToH magazine stated she takes it to potluck and there is never any leftover.

Note: You could make this vegetarian by substituting tofu or TVP for the chicken.

Greek Goddess Pasta Bake

3 1/2 uncooked whole grain spiral or penne pasta

4 cups cubed cooked chicken breast 

1can (29 ounce) tomato sauce 

1 can (14 ounce) diced tomatoes, drained 

1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry

2 small cans sliced olives, drained

1/4 cup thinly sliced red onion 

1/4 cup chopped green bell pepper

1 teaspoon each dried oregano and basil

1 cup shredded mozzarella cheese

1/2 cup crumbled feta cheese 

Preheat oven to 400°. Cook pasta according to directions, drain into large bowl, combine pasta chicken, tomato sauce, tomatoes, spinach, olives, onions, green pepper, basil and oregano.

Transfer to a 13 x 9” baking dish coated with cooking spray. Sprinkle with cheese.

 Bake uncovered until heated through and cheese is melted, about 25 minutes. If desired, sprinkle with oregano or basil basil.

Sharing with Marg at The Intrepid Reader for Weekend Cooking.