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