Chicken and Spinach Pasta Bake

I was craving a new pasta-type dish, so I gave this one a try.  I liked that it included spinach, which I've been trying to eat more of.  Here's the recipe:

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 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.

I liked this a lot, as did my husband and my son.  It was pretty easy to make and had a nice flavor to it.  It also kept well, so we all got to enjoy the leftovers.  It is not the best pasta I've ever had, but it's a good dish to try if you want to mix things up.... and baking it is a nice change to the usual pasta recipe.  I'll definitely be making it again.