Chicken 'n Spinach Pasta Bake (Southern Living)

• 8 ounces uncooked rigatoni
  
• 1 tablespoon olive oil
  
• 1 cup finely chopped onion (about 1 medium)
  
• 1 (10-oz.) package frozen chopped spinach, thawed
  
• 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 teaspoon salt
  
• 1/2 teaspoon pepper
  
• 1 1/2 cups (6 oz.) shredded mozzarella cheese
  

Preparation

1. Prepare rigatoni according to package directions.

2. Meanwhile, spread oil on bottom of an 11- x 7-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.

Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

from MyRecipes.com

Makes 4 to 6 servings