Chicken and Spinach Pasta Bak

Ingredients

• 8 ounces uncooked rigatoni pasta


• 1 tablespoon olive oil


• 1 cup finely chopped onion


• 1 (10 ounce) packages frozen chopped spinach, thawed


• 3 cups cubed cooked chicken breasts


• 1 14 1/2 ounce can Italian diced tomatoes, undrained


• 1 (8 ounce) containers chive & onion cream cheese


• 1/2 teaspoon salt


• 1/2 teaspoon pepper


• 1 1/2 cups shredded mozzarella cheese

Directions

1. Prepare rigatoni acoording to directions on the box.


2. Spread oil on bottom of an 11×7″ baking dish; layer on the onion. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl.


3. Drain thawed spinach well, pressing between layers of paper towls.


4. Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle with shredded mozzarela cheese.


5. Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more until bubbly.