Contest-Winning Greek Pasta Bake

• 1 package (13-1/4 ounces) whole wheat penne or spiral pasta
• 4 cups cubed cooked chicken breast
• 1 can (29 ounces) tomato sauce
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1/4 cup chopped red onion
• 2 tablespoons chopped green pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• Julienned fresh basil or fresh oregano, optional

1. Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.
2. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400u0b0 for 25-30 minutes or until heated through and cheese is melted. If desired, top with julienned basil or oregano leaves.
3. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 400u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

whole wheat penne, chicken breast, tomato sauce, salt, spinach, olives, red onion, green pepper, basil, oregano, mozzarella cheese, feta cheese, fresh basil

Taken from www.tasteofhome.com/recipes/contest-winning-greek-pasta-bake/ (may not work)