Casserole lovers, this is for you! :O)

A friend from church made this for us after my recent surgery and I just loved it! The kids did too...and, that IS KEY to a keeper recipe! :O)

Penne with Chicken, Spinach and Three Cheeses

1 lb (dry) penne pasta
6 oz fresh baby spinach leaves
4 boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
2 tsp dry, crumbled basil leaves (I didn't have this and it still tasted wonderful!)
1 jar (about 28 oz) marinara sauce
1 can (28 oz) diced tomatoes, drained
4 oz cream cheese, cubed
2 cups shredded mozzerella cheese, divided
4 tbsp grated parmesan cheese


Heat oven to 375 degrees.

Cook pasta according to package directions. Add spinach during last minute of cooking. Drain pasta and spinach; return to pot.


Meanwhile, heat spaghetti sauce and diced tomatoes to boiling. Stir in cream cheese until nearly melted. Stir in cut up cooked chicken.


Stir spaghetti sauce mixture and 1 cup mozzerella cheese into noodles. Spoon into large rectangular baking dish.


Bake 20 minutes. Sprinkle with remaining mozzerella and parmesan cheeses; bake another 3-5 minutes.