cups uncooked rigatoni or large tube pasta
lb. bulk Italian sausage
cup finely chopped onion
can (14.5 oz.) Italian diced tomatoes, undrained
pkg. (10 oz.) frozen creamed spinach, thawed
pkg. (8 oz.) cream cheese, softened
cups (8 oz.) shredded mozzarella cheese, divided
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese and 1 cup mozzarella cheese. Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 350 degrees for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.