Chicken 'N' Spinach Pasta Bake - cooking recipe

Ingredients

8 8 ounces gemelli pasta or 8 ounces fusilli
1 tablespoon olive oil
1 cup finely chopped onion
1/2 cup thinly sliced button mushroom cap
10 ounces frozen chopped spinach, thawed (optional)
3 cups cubed cooked chicken breasts (we used a rotisserie chicken from the store)
1 (14 1/2 ounce) can Italian-style diced tomatoes (we used Muir Glen)
8 ounces chive & onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 pinch red pepper flakes (optional)
1 1/2 cups shredded mozzarella cheese

Preparation

Preheat oven to 375\u00b0F.
Prepare rigatoni according to package directions, when ready drain and save about 1/4 cup of cooking water (in case you need it to thin out the sauce).
Meanwhile, spread oil on bottom of an 11\"x7\" baking dish; add onion & mushrooms, if using, in a single layer.
Bake for 15 minutes or just until tender.
Transfer onion & mushrooms to a large bowl, and set aside.
Drain chopped spinach well, pressing between layers of paper towels.
Stir rigatoni or other pasta, spinach, chicken, and next 5 ingredients(starting with tomatoes through the peppers - if using the red pepper flakes) into onion & mushrooms in bowl.
Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
Bake, covered, for 30 minutes; uncover and bake 15 more minutes or until bubbly.
Serve with a nice salad and warm bread or bread sticks!
Enjoy!