Chicken & Spinach Pasta Bake

You can view the original directions here.
Ingredients

• 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 $ 
   
   
   
  
  
  (original recipe from Southern Living.com)
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.

Directions

This turned out so yummy! I had it prepped in about 15-20 minutes. Next time I make this I may go ahead and cook the chicken ahead of time so that I can cut the prep time down some.

Hubby really enjoyed this (said he'll ask for it again) which is rare as he usally says there isn't enough meat in pasta meals.

Try it and let me know how it turns out for you!