Ingredients
3 cups uncooked rigatoni or large tube pasta1 pound bulk Italian sausage1 cup finely chopped onion1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 package (10 ounces) frozen creamed spinach, thawed1 package (8 ounces) cream cheese, softened2 cups shredded part-skim mozzarella cheese, divided
Preparation
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain.
Stir in the tomatoes, spinach, cream cheese and 1 cup mozzarella cheese. Drain pasta; add to sausage mixture. Transfer to a greased 11x7-in. baking dish.
Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.
