Creamy Spinach and Chicken Pasta Bake

1.Preheat your oven to 375°F (190°C).

2.Cook the penne pasta according to package instructions until al dente. Drain and set aside.

3.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

4.Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.

5.In a mixing bowl, combine the ricotta cheese, heavy cream, Italian seasoning, salt, and pepper. Stir until well blended.

6.In a large mixing bowl, combine the cooked pasta, shredded chicken, sautéed spinach, and the ricotta cream mixture. Mix until everything is evenly coated.

7.Transfer the pasta mixture to a greased 9x13 inch baking dish. Spread it out evenly.

8.Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the pasta mixture.

9.In a small bowl, mix the breadcrumbs with a drizzle of olive oil and sprinkle over the cheese layer for added crunch.

10.Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

11.Remove from the oven and let it cool for a few minutes before serving.