- 12 ounces DeLallo penne ziti (or any pasta shape)
- 2 cups shredded, cooked chicken (about 2 small chicken breasts)
- 1 (25 ounce) jar DeLallo Pomodoro Fresco Tomato-Basil Sauce (pasta sauce)
- 1 1/2 cups shredded mozzarella cheese (I used 2% low fat)
- 1/3 cup freshly-grated Parmesan cheese
- 1/4 cup packed fresh basil leaves, roughly chopped
Directions:
- Preheat oven to 375 degrees F.
- Cook the pasta al dente in a large stockpot of generously-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and tomato sauce. Gently toss to combine until the pasta is evenly coated.
- 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
- Get Full Recipe HERE
