INGREDIENTS
16 oz penne pasta, cooked and drained
2 cups chicken, cooked and shredded
2 (6 oz) jars pesto
1 (14 oz) jar diced tomatoes, drained
16 oz frozen spinach, thawed
⅓ cup olive oil
3 tablespoons lemon juice
2 cups shredded mozzarella cheese, divided
1-2 teaspoons red pepper flakes
1 teaspoon salt
1 teaspoon black pepper
½ cup shredded parmesan cheese
Preheat oven to 400 degrees F and grease a 9×13-inch baking dish.
In a large bowl, add pasta, chicken, pesto, tomatoes, spinach, olive oil, lemon juice, 1 ½ cups mozzarella, red pepper flakes, salt, and pepper. Stir until well combined.
Transfer mixture to the prepared baking dish and sprinkle remaining ½ cup mozzarella and parmesan cheese on top.
Bake for 35-40 minutes, or until bubbling.
