Go Back
Homemade Three Cheese Chicken Penne Florentine photo

Three Cheese Chicken Penne Florentine

A creamy, cheesy baked penne with chicken, spinach and mushrooms for a comforting weeknight meal.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings

Equipment

  • Oven
  • large nonstick skillet
  • Food Processor
  • Large Bowl
  • 2-quart baking dish
  • Measuring cups and spoons
  • Spatula

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cups thinly sliced mushrooms
  • 1 cup chopped sweet onion
  • 1 cup chopped red bell pepper
  • 3 cups chopped fresh spinach
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • 16 ounce carton nonfat cottage cheese
  • 4 cups hot cooked penne (about 8 ounces uncooked)
  • 2 cups shredded roasted skinless, boneless chicken breast
  • 1 cup shredded reduced-fat sharp cheddar cheese divided; (4 ounces)
  • 1/2 cup grated fresh Parmesan cheese divided; (2 ounces)
  • 1/2 cup 2% reduced-fat milk
  • 10.75 ounce can condensed reduced-fat, reduced-sodium cream of mushroom soup

Instructions
 

  • Preheat the oven to 425°F (218°C) and coat a 2‑quart baking dish with cooking spray.
  • Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.
  • Add the sliced mushrooms, chopped onion, and chopped red bell pepper and sauté about 4 minutes until tender.
  • Add the chopped spinach, chopped fresh oregano, and freshly ground black pepper and sauté about 3 minutes until the spinach wilts; remove from heat.
  • Place the cottage cheese in a food processor and process until very smooth.
  • In a large bowl combine the processed cottage cheese, the sautéed vegetable and spinach mixture, hot cooked penne, shredded chicken, 3/4 cup shredded cheddar, 1/4 cup grated Parmesan, milk, and the can of condensed cream of mushroom soup; stir until evenly mixed.
  • Spoon the mixture into the prepared baking dish and smooth the top. Sprinkle with the remaining 1/4 cup cheddar and remaining 1/4 cup Parmesan.
  • Bake for 25 minutes or until the casserole is lightly browned and bubbly; let rest a few minutes before serving.

Notes

  • Full-fat cheeses may be used instead of low-fat if desired.
  • Ricotta can substitute for cottage cheese.