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Chicken & Spinach Pasta Bake

  • 8 oz. rigatoni
  • 1 Tbsp. olive oil
  • 1 c. finely chopped onion
  • 1 (10 oz.) pkg. frozen chopped spinach, thawed
  • 3 c. cooked, shredded chicken
  • 1 (14.5 oz.) can Italian-style diced tomatoes
  • 1 (8 oz.) pkg. chive and onion cream cheese
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 c. shredded mozzarella cheese


Prepare rigatoni according to directions. Meanwhile, spread oil in bottom of a 7"x11" baking dish; add onion in a single layer. Bake at 375° for 15 minutes or until tender. Transfer onion to a large bowl and set aside. Drain spinach well between paper towels. Stir rigatoni, spinach, chicken and next 4 ingredients into the onion bowl. Spoon mixture into baking dish, and sprinkle evenly with cheese. Bake covered at 375° for 30 minutes. Uncover and bake 15 more minutes or until bubbly.