Oven-Baked Spinach & Artichoke Pasta with Pesto & Feta
Ready to Cook

Oven-Baked Spinach & Artichoke Pasta

with Pesto & Feta

35 MIN
+$2.99/serving 4 Servings
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    From the Test Kitchen

    Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This comforting pasta bake features marinated artichokes, golden raisins, herbaceous pesto, and more. You'll add a whole block of feta to the tray, bake until softened, and then stir directly into the sauce, adding creaminess and tang to this decadent dish.
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    • Nutrition
      PER SERVING
    • Calories
      880 Cals (est.)
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    ingredients
    Oven-Baked Spinach & Artichoke Pasta with Pesto & Feta
    Title
    • 18 oz Boneless Chicken Breast Pieces
    • ¾ lb Ditali Pasta
    • 6 oz Baby Spinach
    • ½ cup Cream
    • ½ cup Marinated Artichoke Hearts
    • ⅔ cup Basil Pesto
    • 2 oz Sliced Roasted Red Peppers
    • 3 oz Feta Cheese
    • 3 Tbsps Golden Raisins
    • ½ cup Grated Parmesan Cheese
    • 2 Single-Use Aluminum Trays
    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Between the trays, evenly divide the spinach, pasta, pesto, cream, peppers, raisins, and artichokes (or combine all of these ingredients in the baking dish). Stir to combine. Add 2 cups of water to each tray (or add 2 cups of water to the baking dish). Season with salt and pepper; stir to thoroughly combine.

    Bake the tray & serve your dish
    2 Bake the tray & serve your dish

    Pat the chicken dry with paper towels; season with salt and pepper. Add the seasoned chicken in an even layer on top of the prepared base. Tightly cover with foil and bake 20 minutes. Leaving the oven on, remove from the oven. Carefully remove and reserve the foil. Add the feta (keeping the blocks whole) to the center of the partially cooked base. Cover with the reserved foil and bake 7 to 10 minutes (or 10 to 12 minutes if using a baking dish), or until the pasta is tender and the chicken is cooked through. Remove from the oven. Carefully remove the foil; stir to thoroughly combine. Serve the baked trays garnished with the parmesan. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the base
    1 Prepare the ingredients & make the base

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. Between the trays, evenly divide the spinach, pasta, pesto, cream, peppers, raisins, and artichokes (or combine all of these ingredients in the baking dish). Stir to combine. Add 2 cups of water to each tray (or add 2 cups of water to the baking dish). Season with salt and pepper; stir to thoroughly combine.

    2 Bake the tray & serve your dish

    Pat the chicken dry with paper towels; season with salt and pepper. Add the seasoned chicken in an even layer on top of the prepared base. Tightly cover with foil and bake 20 minutes. Leaving the oven on, remove from the oven. Carefully remove and reserve the foil. Add the feta (keeping the blocks whole) to the center of the partially cooked base. Cover with the reserved foil and bake 7 to 10 minutes (or 10 to 12 minutes if using a baking dish), or until the pasta is tender and the chicken is cooked through. Remove from the oven. Carefully remove the foil; stir to thoroughly combine. Serve the baked trays garnished with the parmesan. Enjoy!

    Bake the tray & serve your dish
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