Baked Pasta

I created this out of sheer necessity this evening. I needed dinner and I needed it quick. So I scoured the pantry and fridge to see what I could find. I found ricotta, mozzarella, parmesan, diced chicken, 2 cans of diced tomatoes, mushrooms, garlic, and 2 boxes of pasta 1/2 empty.

1 can italian style diced tomatoes
1 can diced tomatoes
2 cups diced, cooked chicken
1 can mushrooms stems and caps
1/2 tub of ricotta
3 cloves garlic mooshed, diced or w/e
1 C parmesan
1 C mozarella
3 C pasta
pepper
salt

Preheat oven to 350. Boil the pasta according to directions on the box. Put the diced tomatoes in the blender and puree until smooth. I chopped up the mushrooms a little more just for ease of eating for the kid. Put chicken, tomatoes, garlic, mushrooms, ricotta, cooked pasta, 1/2 the parm and mozzarella in a bowl, salt, pepper, and stir to combine. Spray a 9X13 casserole with cooking spray and pour pasta mixture into the casserole. Top with remaining cheese and bake until bubbly and melted cheese.

My notes:
You can use any tubular pasta you have: penne, macaroni, etc. I think that using Italian sausage in place of chicken would be good. Jeff said this didn't taste as Italian-y as he thought it would but that is was pretty tasty and smelled really good out of the oven. We liked this it was quick, easy, and best of all kid approved.