Chicken and Spinach Pasta Bake

Lauren Holbrook

Ingredients:
Makes 4 to 6 servings
8 ounces uncooked Rigatoni
1 tbsp Olive Oil
1 cup finely chopped Onion (about 1 medium)
1 (10 oz.) package frozen Chopped Spinach, thawed
3 cups cubed cooked Chicken Breasts
1 (14.5 oz.) can Italian-style diced Tomatoes
1 (8 oz.) container Chive-and-Onion Cream Cheese
½ tsp Salt
½ tsp Pepper
1 ½ cups (6 oz.) shredded Mozzarella Cheese

Prepare rigatoni according to package directions. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside. Drain chopped spinach well, pressing between layers of paper towels. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.