Chicken & Spinach Pasta Bake

I made this a few weeks ago because I needed to use up the spinach I had in my freezer.  I was worried no one would like it due to the spinach, but surprisingly, they LOVED it!!  It is super fast and easy--great for a week-day meal when life is busy. ;)

8 oz uncooked rigatoni

1 T olive oil

1 c chopped onion

1 (10oz) pack frozen spinach, thawed

3 c cubed, cooked chicken breasts (or whatever chicken)

1 (14oz) can Italian-style diced tomatoes, drained

1 (8oz) container chive & onion cream cheese

1/2 tsp salt, 1/2 tsp pepper

1 1/2 c shredded mozzarella cheese

Prepare rigatoni according to pkg directions.  Spread oil on bottom of 11x7 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 (the more the better).  Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

Enjoy!!