Chicken 'n' Spinach Pasta Bake

Grubilicious contributor: Leslie Valentine

Ingredients: 8 oz. uncooked rigatoni
1 Tbsp. olive oil
1 c. finely chopped onion
1 (10 oz) package frozen chopped spinach, thawed
3 cups cubed cooked chicken
1 (14.5 oz) can Italian-style diced tomatoes
1 (8 oz) container chive-and-onion cream cheese
1/2 t. salt
1/2 t. pepper
1 1/2 cups (6 oz) shredded mozzarella cheese

1. Preheat oven to 375. Prepare rigatoni according to package directions.
2. Meanwhile, spread oil on bottom of an 11x7 inch baking dish, add onion in a single layer.
3. Bake at 375 for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside. 4. Drain chopped spinach well, pressing between layers of paper towels.
5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
6. Bake, covered, at 375 for 30 minutes, uncover and bake 15 more minutes or until bubbly.

(Variation: Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups of coooked chicken. Reduce salt to 1/4 t. and omit the pepper. Proceed with recipe as directed).