Chicken & Spinach Pasta Bake

Chicken & Spinach Pasta Bake
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, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×17 in baking dish;

brown onion in a sauce pan with olive oil. 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.

FREEZE N STORE:

prepare as above, but instead of cooking, cover with aluminum foil, and then cover the foil with clear plastic wrap horizontal and vertical so the criss cross seals any openings. freeze for up to 3 months. for cooking remove the night before and place in the fridge so it can thaw. remove plastic wrap but keep on foil. cook on 375 for 30-45 minutes, uncover and bake 15 more minutes.

I LOOK FORWARD TO SHARING FEEDBACK AND TIPS AS WELL AS PHOTOS WHEN I TRY THIS RECIPE.

example photo shown from an internet site where the recipe was adapated from, this photo is not my cooking.