Chicken 'n' Spinach Pasta Bake

• uncooked rigatoni pasta8 ounces
• olive oil↗1 tablespoon
• finely chopped onion1 cup

  about 1 medium

• frozen chopped spinach, thawed1 ounce

  I used fresh baby spinach leaves, chopped

• cubed cooked chicken breasts3 cups

  I used chopped rotisserie chicken from the grocery deli

• Italian-style diced tomatoes, undrained↗1 ounce
• chive & onion cream cheese↗1 ounce
• salt↗1⁄2 teaspoon
• pepper↗1⁄2 teaspoon
• shredded mozzarella cheese1 1⁄2 cups

Step-by-step instructions

1. 1

   Prepare rigatoni acoording to package directions.

2. 2

   Meanwhile, spread oil on bottom of an 11x7" baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.

3. 3

   Drain thawed spinach well, pressing between layers of paper towls.

4. 4

   Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarela cheese.

5. 5

   Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.