Chicken & Spinach Pasta Bake


  • 8 oz uncooked rigatoni
  • 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, undrained
  • 1 (8 oz) container chive & onion cream cheese
  • ½ t salt, ½ t pepper
  • 1½ c shredded mozzarella cheese


Prepare rigatoni according to package 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.

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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.

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