Chicken 'n' Spinach Pasta Bake by Kami Turner

This is one of my favorites from Southern Living:


Italian-inspired Chicken 'n' Spinach Pasta Bake is perfect for company. But it's also speedy enough for weeknight meals.


Prep: 15 min., Bake: 1 hr.


Yield: Makes 4 to 6 servings


Ingredients


• 8 ounces uncooked rigatoni
• 1 tablespoon olive oil
• 1 cup finely chopped onion (about 1 medium)
• 1 (10-oz.) package frozen chopped spinach, thawed
• 3 cups cubed cooked chicken breasts
• 1 (14.5-oz.) can Italian-style diced tomatoes (I use 2 cans instead)
• 1 (8-oz.) container chive-and-onion cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups (6 oz.) shredded mozzarella cheese


Preparation


1. Prepare rigatoni according to package directions.


2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.


3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.


4. Drain chopped spinach well, pressing between layers of paper towels.


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


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


I heat a jar of our favorite spaghetti sauce to top it off. Serve with salad and bread.


Alternative:


Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.