Spaghetti night can be spiced up.

When I need to make a quick meal, I turn to spaghetti. It is usually a simple task of opening a jar and cooking some noodles. Not so exciting, right? This spaghetti dinner takes less than half an hour from start to finish. This comforting, creamy bake is full of healthy spinach and hearty chicken. It also has lots of garlicky alfredo flavour. This is spaghetti night, but it’s a different kind of spaghetti. But I can guarantee you that everyone will enjoy the meal.

Serves 6
35 minutes

INGREDIENTS

1 lb spaghetti
4 oz fresh baby spinach, chopped
2 cups cooked, shredded chicken
2 (15 oz) jars Alfredo sauce
1 (15 oz) container ricotta cheese
1/2 cup sour cream
2 cups mozzarella cheese, grated
1 large egg, beaten
3 cloves garlic, minced
1 teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste

PREPARATION

Preheat oven to 350°F and lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Cook spaghetti until just al dente, usually 1-2 minutes less than package directions call for. Drain and return to pot.

Add spinach, chicken, and Alfredo sauce to pot and stir into spaghetti. Spread half of the mixture into prepared baking dish.

To a medium bowl, add the ricotta, sour cream, half of the mozzarella, egg, garlic, basil, and salt and pepper. Stir to combine.

Spread ricotta mixture over spaghetti and top with remaining spaghetti.

Top evenly with remaining mozzarella cheese and bake until golden and bubbly, 20-25 minutes.

Let stand 5 minutes before serving. Enjoy!