Spinach Pasta Bake

I came across this recipe on Leah's blog and thought it would be something Brian would like. Turns out, I was right! I have since made it twice and have really loved it! It is super easy and takes no time at all to prepare and make!

Spinach Pasta Bake

Ingredients:
8 oz uncooked rigatoni {even healthier if you use whole wheat}
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 {even healthier if you use fat free or 1/3 fat}
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Directions:
Prepare rigatoni according to pkg directions. Spread oil on bottom of 11x17 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!

I left out onions and the whole onion step becase neither of us like onions and it still turned out fantastic! You can't taste the onions in the cream cheese so no need to worry!

Hope you enjoy it as much as we have!