2 cups ziti or penne or ditalini.
14-16 oz marinara sauce
4 average size tomatoes (or you could use a small can of diced tomatoes)
3 oz cubed cream cheese
1 cup chopped cooked chicken – Optional – (I always keep this on hand from rotisserie chickens that I buy)
about 2 Tbs fresh chopped basil (you can leave this out if you don’t have basil – I try to grow it year round!)
6 oz shredded provel (for you St Louis fans) or mozzarella
1/2 cup fresh grated (using a microplanar) parmesan cheese
Heat oven to 375 degrees.
Cook pasta in large saucepan as directed on package, don’t add any salt.
Remove from pan and drain well.
Add marinara, chopped tomatoes, and cream cheese to same pan, cook for about 5 minutes on medium heat until the cream cheese is melted and the sauce is creamy. Add the chicken and the pasta back to the pan. Mix well.
Layer half the mixture in a 9×9 greased pan. Put half the shredded cheese on top, and spread the basil over that. Top with remaining mixture. Put the rest of the shredded cheese on top and finish with the parmesan.
Bake approximately 25 minutes.
This made MORE than enough for 2 meals for 2 people.