Chicken and Spinach Pasta Bake

Ingredients:

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

Meanwhile, spread oil on bottom of 11x7 baking dish (I used larger); add onion in a single layer.

Bake at 375 for 15 minutes or just until tender. Transfer onion to a large bowl, set aside.

Drain 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 for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Servings: 4 to 6
Time to Prepare: Prep 15 min, Bake 1 hour

Submitted By: Erin
Original Source: Southern Living

Comments:
VERY ADAPTABLE: Based on what we had around, I used plain cream cheese, a little less onion (for my tummy's sake), and fresh spinach (sauted in olive oil for a few minutes to wilt) instead of frozen. Probably has a lot more flavor with called-for ingredients, but we LOVED my version, too.

Anonymous - This was great! I added garlic to this and used 1/2 light cream cheese and 1/2 garlic and herb goat cheese. Also used fresh spinach. Cooked spaghetti noodles in one pot and all the other ingredients in another to make the "sauce" and just tossed them together and did not bake, it was still great!

Audrey - We don't eat meat... but I used the MORNING STAR chicken stips... OMG... DELICIOUS!!!!!!!! Thanks!

Micah - My family loved it! Added garlic salt, Italian seasoning, and bacon bits. Yummy!!