You will need:
- 8 oz uncooked rigatoni
- 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, undrained
- 1 (8 oz) container Philadelphia chive & onion cream cheese
- ½ t salt, ½ t pepper
- 1½ c shredded mozzarella cheese
First, prepare rigatoni according to pkg directions. I had penne rigate on hand, and it was a great subsitute. Next, spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Next, you're supposed to transfer onion to large bowl, set aside. (This is where I did things a bit differently. Instead of dirtying another bowl just for mixing, I added everything to the baking dish and combined. Next time I make this, I will probably combine the cheeses, spinach, tomatoes and chicken first, adding the pasta last. It'll be easier than trying to gently combine everything to avoid breaking the pasta.)
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.