Creamy Spinach Sausage Pasta

This casserole can be prepared the day before and refrigerated overnight, then baked the next day. It's a contest-winning recipe from Taste of Home.

• Ready In: 1 hr
• Serves: 5

Ingredients

• 3  cups  uncooked rigatoni pasta
• 1  lb bulk Italian sausage
• 1  cup  finely chopped onion
• 1 (14 1/2ounce) can Italian-style diced tomatoes, undrained
• 1 (10 ounce) package frozen creamed spinach, thawed
• 1 (8 ounce) package  kraft Philadelphia Cream Cheese, softened
• 2  cups  shredded part-skim mozzarella cheese, divided

Directions

1. Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink; drain. Stir in the tomatoes, spinach, cream cheese and 1 cup mozzarella cheese. Transfer to a greased 11-in. x 7-in. baking dish.
2. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.