Ingredients About 120 g Rigatoni or macaroni pasta
½ cup onions, finely chopped
1 tbsp olive oil
150 g frozen spinach, chopped, thawed
1½ cups cooked chicken breasts
225 g can diced tomatoes
125 g Chive & Onion cream cheese
¾ cup mozzarella, shredded
Cook the pasta as per the packet instructions.
Put the oil on the bottom of a small baking dish and add the onions in a single layer.
Bake at 190°/170° fan forced for about 20 minutes or until the onions are just tender.
Transfer the onions to a large bowl.
Drain the thawed spinach, and press out as much liquid as you can.
Stir the drained pasta, spinach, chicken, tomatoes, chive and onion cheese, pepper and salt if required, together.
Mix thoroughly and put this mixture into the baking dish - try and make sure you mix the cheese evenly as possible.
Sprinkle it with the mozzarella - I used slices as did not have grated, and this worked fine also.
Baked, covered at the same temperature for about 25 minutes.
Take the cover off, and bake a further 15 minutes or until it is bubbly.