Spinach and Chicken Pasta Casserole

A healthy meal that my family loves. I use whole grain penne pasta to make it healthier.

10 oz. tubular pasta (I use Penne)
10 oz. frozen chopped spinach, thaw or fresh spinach torn up
2 T. vegetable oil
2/3 c. chopped onion
2 garlic cloves, minced
1 lb. chicken breast cooked and cubed
2 cans of diced tomatoes with juice
3 T tomato paste
1 1/4 tsp basil
3/4 tsp. oregano
1/4 tsp. salt
1/4 tsp. crushed red pepper
1/2 c. parmesan cheese, divided

Cook pasta according to directions, drain, and set aside. Place spinach on paper towels if you're using frozen and squeeze out moisture. Coat a large nonstick skillet with cooking spray; add oil and place over med high heat until hot. Add onion and garlic; sautee until tender. Add chicken, tomatoes and next five ingredients; bring to a boil. Reduce heat and simmer, uncovered, five minutes, stirring occasionally. Combine pasta, spinach, chicken mixture and 1/4 c. cheese in a bowl. (I always use more cheese). Spoon into a 9x13 inch baking dish coated with spray and sprinkle with more cheese. Bake 350 for 20 minutes.