1 lb. multigrain penne pasta, uncooked
10 oz. fresh baby spinach
1 lb. boneless, skinless chicken breasts, cubed OR 1 lb. ground chicken or turkey
1 tsp. dried basil
1 1/2 c. spaghetti sauce
15 oz. can diced tomatoes, drained
1/4 c. ricotta cheese
1 c. shredded mozzarella cheese, divided
2 tbs. grated OR shredded Parmesan cheese
Heat 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)