Chicken 'N' Spinach Pasta Bake

• 8 ounces uncooked rigatoni pasta
• 1 tablespoon olive oil
• 1 cup finely chopped onion (about 1 medium)
• 1 (10 ounce) package frozen chopped spinach, thawed (I used 10 oz. fresh baby spinach leaves, chopped)
• 3 cups cubed cooked chicken breasts (I used chopped rotisserie chicken from the grocery deli)
• 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
• 1 (8 ounce) container chive & onion cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups shredded mozzarella cheese

1. Prepare rigatoni acoording to package directions.
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. Drain thawed spinach well, pressing between layers of paper towls.
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. Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.

rigatoni pasta, olive oil, onion, fresh baby spinach leaves, chicken breasts, italianstyle diced tomatoes, onion cream cheese, salt, pepper, mozzarella cheese

Taken from www.food.com/recipe/chicken-n-spinach-pasta-bake-211243 (may not work)