3 cups uncooked rigatoni
2 chicken breasts, cooked & cubed (about 3 1/2 cups)
1 cup chopped onion
1, 14oz can Italian style diced tomatoes, with juice
1, 10oz package frozen spinach, thawed & drained
1, 8oz container onion & chive cream cheese
1/2 cup cottage cheese
1 tsp garlic, chopped
1/2 tsp salt
1/4 tsp pepper
2 cups mozzarella cheese, shredded
Olive oil
Preheat oven to 375, and spray an 11x7 baking dish with cooking spray. Cover the bottom of a small saute pan with olive oil and saute onion on medium-low heat until translucent, then remove from heat and set aside in a large glass bowl. Meanwhile, in a pot of boiling water, cook the rigatoni until cooked but slightly firm. Drain and add to the bowl with the onions.
Add the chicken, diced tomatoes, spinach, cream cheese, cottage cheese, garlic, salt & pepper to the onion and rigatoni and stir well to combine. Dump it all into the baking dish and top with the shredded mozzarella. Cover with foil and bake for 30 minutes, then removed foil and bake for another 15 minutes.
