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Makes 6 servings, 1-1/3 cups (325 mL) each.
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Substitute chopped leftover cooked chicken, turkey or ham for the shredded rotisserie chicken.
Casserole can be assembled ahead of time. Refrigerate up to 4 hours. Bake 35 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 8 to 10 min. or until spaghetti mixture is hot and bubbly and mozzarella is melted. Let stand 10 min. before serving. If prepping the ingredients more than 4 hours in advance, cook the spaghetti with the spinach, then rinse and drain as directed. Cook sauce as directed. Refrigerate both separately up to 24 hours before using to assemble. Bake 35 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 8 to 10 min. or until spaghetti mixture is hot and bubbly and mozzarella is melted. Let stand 10 min. before serving. Refrigerating the spaghetti and sauce separately helps prevents the spaghetti from absorbing too much of the sauce.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.