Chicken ‘n Spinach Pasta Bake



Ingredients: 8 ounces uncooked rigatoni, 1 tablespoon olive oil, 1 cup finely chopped onion, 1 (10 ounce) package chopped spinach, 3 cups cubed cooked chicken breasts, 1 (14 1/2 ounce) can Italian-style undrained diced tomatoes, 1 (8 ounce) container chive and onion cream cheese, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 1/2 cups shredded mozzarella cheese

Directions: Prepare rigatoni according to package directions. Meanwhile, spread oil on bottom of 11-inch by 7-inch baking dish. Add onion in single layer. Bake at 375 degrees for 15 minutes or until tender. Transfer onion to large bowl and set aside. Drain spinach well. Stir rigatoni, spinach, chicken and next four ingredients into onion in bowl. Spoon mixture into baking dish. Sprinkle evenly with shredded mozzarella cheese. Bake, covered, at 375 degrees for 30 minutes. Uncover and bake 15 minutes or until bubbly.