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Chicken 'n' Spinach Pasta Bake




Source of Recipe


Southern Living 04/07






List of Ingredients



• 8 oz uncooked rigatoni
  
• 1 T olive oil
  
• 1 cup finely chopped onion (about 1 medium)
  
• 1 (10 oz) pkg 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 tsp salt
  
• 1/2 tsp pepper
  
• 1 1/2 cups (6 oz) shredded mozzarella cheese
  






Instructions



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






Final Comments


Makes 4 to 6 servings

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.