Of course, I made a few changes (as I always do with recipes except when baking). I left out the onions as some of the people I would be feeding don't like them. I cut back on the chicken and instead of exclusively Italian tomatoes for the sauce, I replaced half of the tomatoes with a jar of Alfredo sauce. Instead of frozen spinach, I used as much fresh baby spinach (which is always in my fridge) as the pan would hold and a huge handful of fresh basil, cut up (the basil plant on my front porch needed a serious harvesting!). Also, I only used half of the amount of cream cheese and mozzarella. I found it easier to soften the cream cheese in the microwave before trying to stir it it.
My family loved it. A double batch which filled a medium-sized foil pan) served five adults well and we had just enough leftovers for four of us to have some for lunch the next day. (Baked pasta is always great reheated!) Mild flavors for kiddos, but yummy for adults, too!
Chicken and Spinach Baked Pasta
- 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 Philadelphia chive & onion cream cheese
- ½ t salt, ½ t pepper
- 1½ c shredded mozzarella cheese
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.
