Chicken and Cheese Pasta Bake

1 roast chicken
400 grams Tortiglioni/Rigatoni Pasta
1 small red onion, finely sliced
2 cups mozzarella cheese, grated
100 grams baby spinach leaves
1 tablespoon olive oil
2 cloves garlic, crushed
5oo gram jar tomato pasta sauce


Discard skin and bones from the chicken. Chop flesh. Preheat over to 180 degrees C. Cook pasta in a large saucepan of boiling water and follow packet directions until it is tender. Drain and return to saucepan. Meanwhile heat oil in a frying pan over medium high heat. Add garlic and onion. Cook for 3 minutes; stirring often. Add onion mixture, pasta sauce, chicken, 3/4 cup grated cheese and spinach to the hot pasta. Season. Gently toss until well combined. Spoon pasta mixture into a baking dish. Top with remaining cheese. Bake for 15-20 minutes or until golden and heated through.