Chicken and Spinach Pasta Bake

By á-1856

Ingredients

• 8 ounces uncooked rigatoni pasta
• 1 tablespoon olive oil
• 1 cup finely chopped onion (about 1 medium)
• 1 (10 ounce) package frozen chopped spinach, thawed
• 3 cups cubed cooked chicken breasts or 3 cups cooked hot Italian sausage
• 2 (14 ½ ounce) cans Italian style diced tomatoes
• 1 (8 ounce) container chive and onion cream cheese
• ½ teaspoon salt (only 1/4 teaspoons for sausage option)
• ½ teaspoon pepper
• 1 ½ cups shredded mozzarella cheese

Preparation

Step 1

Prepare rigatoni according to package directions. Meanwhile, spread oil on bottom of an 11x 7” baking dish; add onion in a single layer. Bake at 275 degrees for 15 minutes until the onion is tender. Transfer onion to a large bowl, and set aside. Drain the 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 degrees for 30 minutes; uncover and bake 15 minutes more or until bubbly.