Million Dollar Alfredo Casserole
Ingredients
1 pound spaghetti, uncooked
1 teaspoon olive oil
8 ounces fresh baby spinach
2 cups chicken, diced and cooked
1 (22-ounce) jar Alfredo pasta sauce
1 (15-ounce) container ricotta cheese
1 1/2 cups mozzarella cheese, divided
1 egg
2 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon pepper
2 teaspoons fresh parsley, optional, chopped
Directions
Preheat the oven to 350 degrees F. Grease a 9×13-inch casserole dish.
Cook the spaghetti to al dente, according to package directions. Drain the pasta and return it to the pot.
While the spaghetti cooks heat the olive oil in a 10-inch skillet over medium heat. Add the spinach and cook until wilted, about 3 minutes. Set the spinach aside.
Add the chicken and Alfredo sauce to the spaghetti, tossing it to coat. Spread half of the pasta mixture evenly in the bottom of the prepared casserole dish.
In a medium bowl add the ricotta cheese and 1 cup mozzarella cheese with the egg, garlic, salt, and pepper, and stir until combined.
Spread the cheese mixture over the pasta in the casserole dish. Top the cheese with the wilted spinach.
Add in the remaining spaghetti mixture in an even layer. Sprinkle the top of the casserole with the remaining 1/2 cup mozzarella cheese.
Bake for 20 minutes.
Sprinkle the parsley on top and serve!
