Hi all! I have a great recipe here for these cold winter days that will really hit the spot. We LOVED it and I had it whipped up in no time! Everything was in the bowl and ready to go before the noodles had even finished boiling and the best part is, it was easy on our wallet ;) So here you go, enjoy!
Chicken & Spinach Pasta Bake
8 oz uncooked rigatoni
1 tbsp olive oil
1/2 an onion-chopped
1 (10 oz) pack of frozen spinach
3 cups, cooked shredded chicken breasts (I used chunk chicken in a can to save time & $$. It took 2-12.5 oz cans)
1 (14 oz) can italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups of shredded mozzarella cheese
Preheat oven to 375 degrees. Prepare rigatoni according to package directions. Cook your onions in skillet over med high heat until tender and put in mixing bowl. Drain chopped spinach, well, pressing between paper towels to make sure it's pretty well dry. Add the rest of the ingredients (except for mozzarella) into bowl and mix. Spoon mixture into casserole dish and sprinkle mozzarella on top. Bake covered for 30 minutes then uncover and bake for 15 more minutes or until bubbly.
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