Ingredients
1 lb. rotini pasta
3 cups tomato sauce
1/4 tsp. salt
1 (1 lb.) tub ricotta
1 (10 or 12.5 oz) can Shredded Chicken in Fajita Sauce
2 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 tbsp. chopped fresh parsley (optional)
Instructions
Preheat oven to 400°F. Grease 13- x 9-inch baking dish. Cook rotini according to package directions; reserving 1/4 cup of the pasta water, drain pasta. Toss pasta with tomato sauce, salt and reserved pasta water. Spread half of the pasta mixture evenly into baking dish; top with half of the ricotta, half of the chicken, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat with remaining pasta, ricotta and chicken. Sprinkle remaining mozzarella and Parmesan cheese over top. Cover with foil; bake for 30 minutes or until cheese melts and pasta is heated through. Remove foil; bake, uncovered, for 10 minutes or until cheese is golden brown. Garnish with parsley (if using). Tip: If you like, lighten up the dish by using low-fat ricotta cheese.