Chicken 'n' Spinach Pasta Bake

8 ounces uncooked rigatoni pasta

1 tablespoon olive oil

1 cup finely chopped onion

1/2 cup thinly sliced baby bellas

10 ounces chopped spinach, cooked

3 cups cubed cooked chicken breasts

1 (14 1/2 ounce) can Italian-style diced tomatoes

8 ounces 1/3 less fat cream cheese

1/2 teaspoon salt

1/2 teaspoon pepper

1 pinch red pepper flakes (optional)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF.

Prepare rigatoni according to package directions, when ready drain and save about 1/4 cup of cooking water (in case you need it to thin out the sauce).

Meanwhile, spread oil on bottom of an 11"x7" baking dish; add onion & mushrooms, if using, in a single layer.

Bake for 15 minutes or just until tender.

Transfer onion & mushrooms to a large bowl, and set aside.

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

Stir rigatoni or other pasta, spinach, chicken, and next
5 ingredients(starting with tomatoes through the peppers - if using the red pepper flakes) into onion & mushrooms in bowl.

Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

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


Serving Size: 6 servings