Sausage 'n' Spinach Pasta Bake

Ingredients

• 8 ounces uncooked rigatoni
• 1 tablespoon olive oil
• 1 cup finely chopped onion (about 1 medium)
• 1 (10-oz.) package frozen chopped spinach, thawed
• 3 cups cooked, crumbled hot Italian sausage
• 1 (14.5-oz.) can Italian-style diced tomatoes
• 1 (8-oz.) container chive-and-onion cream cheese
• 1/4 teaspoon salt
• 1 1/2 cups (6 oz.) shredded mozzarella cheese

Preparation

1. 1. Prepare rigatoni according to package directions.
2. 2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
3. 3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
4. 4. Drain chopped spinach well, pressing between layers of paper towels.
5. 5. Stir rigatoni, spinach, sausage, and next 3 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
6. 6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.