Ingredients

12 ounces DaVinci rigatoni pasta
2 cups shredded, cooked chicken (about 2 small chicken breasts)
1 25 ounce jar pasta sauce
1 1/2 cups shredded mozzarella cheese
1/3 cup freshly-grated Parmesan cheese
1/4 cup packed fresh basil leaves, roughly chopped

Directions

1. Preheat oven to 375 degrees F.
2. Cook the pasta al dente in a large stockpot of generously-salted boiling according to package instructions. Drain and return pasta to the stockpot. Add chicken and tomato sauce. Gently toss to combine until the pasta is evenly coated.
3. Pour half of the pasta into a greased 11×7-inch or 9×13-inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, half of the Parmesan cheese and half of the basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella cheese.
4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the remaining Parmesan cheese and fresh basil. Serve warm.

Products Used