8 oz of uncooked rigatoni.
1 tbsp of olive oil.
1 (14 oz) can of Italian-style diced tomatoes with juice.
1 (8 oz) container of chive and onion cream cheese.
½ tsp of salt.
½ tsp of pepper.
1 ½ cups of shredded mozzarella cheese.
1 cup of chopped onion.
1 (10 oz) package of thawed frozen spinach.
3 cups of cubed and cooked chicken breasts
First, prepare the rigatoni according to the package instructions.
In an 11×7 baking dish, spread the oil and layer the onions.
In a preheated oven to 375° bake for 15 minutes and place in a large bowl.
Press the spinach well between paper towels to drain and add the spinach to the onions.
Mix in the rigatoni, chicken and the rest of the ingredients except the cheese.
Place the mixture in the dish and top with the mozzarella cheese.
Cover and bake for 30 minutes, uncover and bake for 15 additional minutes.