Creamy Spinach Sausage Pasta
3 cups uncooked rigatoni or large tube pasta
1 pound bulk Italian sausage
1 cup finely chopped onion
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 package (10 ounces) frozen creamed spinach, thawed
1 package (8 ounces) cream cheese, softened
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
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 11-in. x 7-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. Makes 5 servings.
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