Shelly's Recipe

CHICKEN AND SPINACH PASTA BAKE

Category: Pasta - Baked

8 ounces uncooked rigatoni, cooked al dente
1 tbsp olive oil
1 cup finely chopped onion (about 1 medium)
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
3 cups cubed cooked chicken breasts
1 (14.5 oz) can Italian-style diced tomatoes
1 (8 oz) container chive-and-onion cream cheese
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups shredded mozzarella cheese

While pasta is cooking, 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.

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.