Chicken And Spinach Pasta Bake

8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10 ounce) package frozen chopped spinach, thawed
3 cups cubed cooked chicken
1 (14.5 ounce) can Italian-style diced tomatoes
1 (8 ounce) carton chive and onion cream cheese
? teaspoon salt
? teaspoon pepper
1 & ? cups (6 ounces) shredded mozzarella cheese

Prepare rigatoni according to package directions. Spread oil on bottom of an 11x7? baking dish; add onion 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 layers of paper towel. (I use the potato ricer). Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle with shredded mozzarella cheese.

Bake uncovered at 375? for 30 minutes, uncover and bake 15 more minutes or until bubbly. I use fresh spinach and saut?it with the onion in a skillet with olive oil. Can also substitute 3 cups cooked, crumbled hot Italian sausage for the chicken. Reduce salt to 1/4 teaspoon and omit the pepper. I add a few shakes of dried hot peppers if I do not have hot Italian sausage.
4 servings

Marti in AL

http://www.nancyskitchen.com