Chicken Pasta Bake

1 lb. multigrain penne pasta, uncooked

10 oz. fresh baby spinach1 lb. boneless, skinless chicken breasts, cubed OR 1 lb. ground chicken or turkey1 tsp. dried basil1 1/2 c. spaghetti sauce15 oz. can diced tomatoes, drained1/4 c. ricotta cheese1 c. shredded mozzarella cheese, divided2 tbs. grated OR shredded Parmesan cheeseHeat oven to 375F. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 minute.

Meanwhile, heat a large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 6-8 minutes or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 minutes or until chicken is cooked through. Stir in ricotta cheese until melted.

Drain pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 13x9-in. baking dish.

Bake 20 minutes or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 minutes or until cheese is melted.

(adapted from Allrecipes)