8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium onion)
1 10-ounce package frozen, chopped spinach, thawed
3 cups cubed cooked chicken breast
1 14.5-ounce can Italian-style diced tomatoes
1 8-ounce container chive and onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded mozzarella cheese
Preheat oven to 375*
Prepare rigatoni according to package directions.
Meanwhile, spread oil on bottom of an 13 x 9 x 2-inch glass baking dish. Add onions in a single layer. Bake at 375* for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
Drain chopped spinach well, pressing between paper towels.
Stir rigatoni, spinach, chicken, diced tomatoes, cream cheese, salt and pepper into onions. Spoon mixture into baking dish and sprinkle evenly with shredded mozzarella cheese.
Bake, covered, at 375* for 30 minutes. Uncover and bake 15 minutes more or until bubbly.
Serves 4 to 6. Serve with tossed green salad and garlic bread.
Substition: for Sausage 'n' Spinach Pasta Bake, substitute 3 cups cooked, crumbled hot Italian sausage for the 3 cups cubed chicken.
1 1/2 lb. uncooked chicken breasts equals about 3 cups cubed and cooked.
1 1/4 uncooked sausage equals about 3 cups cooked and crumbled.
However, I think the next time I make it,
I'll use a different pasta. Perhaps penne.
But that's only because I personally
don't care for big chunky pasta like rigatoni.