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 
sausage is no longer pink; drain. Stir in the tomatoes, spinach, 
cream cheese and 1 cup mozzarella cheese. 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. 

Yield: 5 servings.