How to make it

  • Preheat oven to 425°.
  • In a large nonstick skillet melt the margraine with a drizzle of EVOO over medium-high heat, add mushrooms, garlic, onion, and pepper; sauté 4 minutes or until tender.
  • Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
  • Combine spinach mixture, ricotta cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
  • Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
  • Bake at 425° for 25 minutes or until lightly browned and bubbly.

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