Chicken Spinach Pasta Bake

1. 1

   Preheat oven to 375*

2. 2

   Prepare rigatoni according to package directions.

3. 3

   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.

4. 4

   Drain chopped spinach well, pressing between paper towels.

5. 5

   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.

6. 6

   Bake, covered, at 375* for 30 minutes. Uncover and bake 15 minutes more or until bubbly.

7. 7

   Serves 4 to 6. Serve with tossed green salad and garlic bread.

8. 8

   Substition: for Sausage 'n' Spinach Pasta Bake, substitute 3 cups cooked, crumbled hot Italian sausage for the 3 cups cubed chicken.

9. 9

   Tips:

10. 10

    1 1/2 lb. uncooked chicken breasts equals about 3 cups cubed and cooked.

11. 11

    1 1/4 uncooked sausage equals about 3 cups cooked and crumbled.

No additional tips available.