Chicken & Spinach Pasta Bake

Once a week, I have been trying to make a new meal, or at least  new side.  So far it has been going pretty well. I have a couple recipes I need to post but I just had to post this one. Guess where I found it?...I'll give you two guesses. If you guessed the infamous Pinterest then you are correct!!! So here it is!


Chicken & Spinach Pasta Bake

• 8 oz uncooked rigatoni (I actually put in 16 oz because we both really like pasta)
• 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 (the original asked for undrained. I didn't drain mine after reading reviews that said not to) 
• 1 (8 oz) container Philadelphia chive & onion cream cheese
• ½ t salt, ½ t pepper
• 1½ c shredded mozzarella cheese
• 1 can Mushrooms (Ants and I both love mushrooms. So it was a nice addition)

Prepare rigatoni according to pkg directions.  Spread oil on bottom of 11×7 in baking dish; add onion in a single layer.  Bake at 375 for 15 minutes or just until tender.  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. 

Do you have any other really great recipes? I am really loving learning to cook new things!