Chicken 'n' Spinach Pasta Bake

Cottage Living Magazine, 02/2007 issue. We liked this casserole because it had all of the daily requirements(???)and it tasted oh so good! It felt very nice going down.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 8  ounces  uncooked rigatoni pasta or 8  ounces  penne rigate or 8  ounces  conchiglie or 8  ounces gemelli pasta or 8  ounces  fusilli
• 1  tablespoon olive oil
• 1  cup  finely chopped onion
• 1⁄2 cup  thinly sliced button mushroom cap
• 10  ounces frozen chopped spinach, thawed (optional)
• 3  cups  cubed  cooked chicken breasts (we used a rotisserie chicken from the store)
• 1 (14 1/2ounce) can Italian-style diced tomatoes (we used Muir Glen)
• 8  ounces chive & onion cream cheese
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1  pinch red pepper flakes (optional)
• 1 1⁄2 cups  shredded mozzarella cheese

Directions

1. Preheat oven to 375ºF.
2. Prepare rigatoni according to package directions, when ready drain and save about 1/4 cup of cooking water (in case you need it to thin out the sauce).
3. Meanwhile, spread oil on bottom of an 11"x7" baking dish; add onion & mushrooms, if using, in a single layer.
4. Bake for 15 minutes or just until tender.
5. Transfer onion & mushrooms to a large bowl, and set aside.
6. Drain chopped spinach well, pressing between layers of paper towels.
7. Stir rigatoni or other pasta, spinach, chicken, and next 5 ingredients(starting with tomatoes through the peppers - if using the red pepper flakes) into onion & mushrooms in bowl.
8. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
9. Bake, covered, for 30 minutes; uncover and bake 15 more minutes or until bubbly.
10. Serve with a nice salad and warm bread or bread sticks!
11. Enjoy!