...And it was awesome.

So I got brave Monday night and tried a recipe I found on Pinterest. Score! You should definitely try this. I will certainly be making it again soon!

Chicken and Spinach Pasta Bake

8 oz uncooked pasta (I used Vegetable Rotini)

1 T olive oil

1 c chopped onion

1 c. fresh spinach, chopped (or you can use frozen)

3 c cubed, cooked chicken breasts

1 (14 oz) can Italian-style diced tomatoes, drained

1 (8 oz) container Philadelphia Cooking Cream Italian flavored cream cheese

½ t salt, ½ t pepper

1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions.  Spread oil on bottom of 11x17 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 and bake 15 more minutes or until bubbly. 

Then try to keep yourself from eating the whole pan...