Chicken & Spinach Pasta Bake


8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt
½ t pepper
1½ c shredded mozzarella cheese


Prepare  rigatoni according to pkg directions.  Spread oil on bottom of 11×17 in  baking dish; add onion in a single layer.  Bake at 375 for 15 minutes  or just until tender.  Transfer onion to large bowl, set aside.

Drain  chopped spinach well, pressing between paper towels.  Stir in rigatoni,  spinach, chicken, & next 4 ingredients into onion in bowl.  Spoon  mixture into dish & sprinkle evenly with shredded mozzarella  cheese.  Bake covered at 375 for 30 minutes; uncover & bake 15 more  minutes or until bubbly.

❤ Crystal Barnhill


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