Chicken And Spinach Pasta Bake

Rigatoni pasta baked with chopped onion, olive oil, chopped spinach, cubed chicken breast, Italian style diced tomatoes, chive and onion cream cheese. Seasoned with salt and pepper and topped with mozzarella cheese.

Ingredients -

8 ounces Uncooked Rigatoni Pasta
1 tablespoon Olive Oil
1 cup finely chopped Onion
1 package Frozen Chopped Spinach, thawed
3 cups cubed Cooked Chicken Breasts
1 (14.5 ounces) can Italian Style Diced Tomatoes
1 ( 8 ounces) container Chive and Onion Cream Cheese
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 1/2 cups Shredded Mozzarella Cheese

Preparation:

1. Cook rigatoni according to package directions. Drain in colander.

2. Preheat oven to 375 F. Grease an 11 x 7 inch baking dish.

3. Add onions to skillet, cook until tender, but do not brown.

4. Dry spinach between paper towels.

5. Add rigatoni, chicken, spinach, Italian style diced tomatoes, chive and onion cream cheese, salt and pepper to onion mixture.

6. Spread mixture into baking dish. Sprinkle evenly with mozzarella cheese.

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

Cooking Tip

The Best Pasta

The best pastas are made from 100% semolina (durum, wheat semolina, semolina). Semolina pastas retain their shape and firmness when cooking.

Cooking Tip

Pasta Shapes

15. Different shapes and sizes of pasta will cook in more or less time depending on size. Always check the pasta after 4-5 minutes to see how much additional cooking time it needs to finish cooking. The idea is to avoid overcooking. Soft pasta is not desirable.

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