INGREDIENTS

• 4 cups Slow Cooker Marinara Sauce 

• 1/2 cup grated Parmesan cheese

• 1/4 cup heavy cream

• 1 teaspoon salt

• 1 package (1 lb.) penne pasta, cooked al dente, drained

• 2 cups cooked chicken, cut into 1-inch pieces

• 2 cups baby spinach

• 1 package (2 cups) shredded mozzarella cheese, divided

DIRECTIONS

Heat oven to 350°F. Lightly coat a 13x9-inch baking dish with nonstick cooking spray.

In a large bowl, stir together marinara sauce, Parmesan cheese, heavy cream and salt.

Add cooked pasta, chicken and spinach, stir until blended.

Place half of pasta mixture in prepared baking dish. Top with 1 cup shredded mozzarella cheese. 

Cover with remaining pasta mixture. Sprinkle with remaining mozzarella cheese.

Bake for 30 to 35 minutes, or until cheese is melted and mixture is heated through.