I was so glad the day my friend posted this on her blog. We were just going to have regular old pasta and spaghetti sauce for dinner, but I ended up having everything on hand for this and was quite happy to make this instead. I made some changes to the original recipe and we loved it. It was simple and good for a cold winter night. Also a great way to sneak some greens into the main dish!
8 oz. ziti pasta (or any similar type), cooked and drained
1 can (about 14 oz.) of diced tomatoes
1 tsp olive oil
2 garlic cloves, minced
2 C (about 5 oz.) of fresh spinach, chopped
1-2 C kale, chopped (make sure the large stem chunks are taken out)
1 large chicken breast, cubed and cooked through (or use one can of chicken, drained)
1 tsp dried oregano
1 TBSP dried basil
salt and pepper to taste
1/2 C ricotta cheese
1/4 C parmesan cheese
1 C mozzarella cheese, divided (two, 1/2 C portions)
Preheat the oven to 375.
Lightly grease an 8x8" cooking dish.
In a large pan, saute the garlic in the olive oil for 3-5 minutes until golden and fragrent.
Add the spinach, kale, chicken, oregano, basil, salt, and pepper.
Saute until the leafy vegetables are cooked down.
Add the pasta.
Mix in the ricotta, parmesan, and 1/2 C mozzarella cheeses.
Spread evenly into the pan.
Cover the top with the remaining mozzarella cheese.
Bake for 25-30 minutes until the cheese is melted and starting to crisp on the top.
*This recipe was adapted by Cookie Sundays from Skinny Taste via Sarah's Fares.