Yum

In other news, this is what's for supper tonight. Assuming that spinach in my fridge is still good...ish.

Chicken & Spinach Pasta Bake
8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion 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 & bake 15 more minutes
or until bubbly.