Chicken Parmesan Penne

1 lb. Penne

1/2 Rotisserie Chicken, shredded
1 Jar Spaghetti Sauce
3 cup Mozzarella, shredded
1/2 cup Freshly grated Parmesan Cheese
1/4 cup packed fresh Basil, roughly chopped

Preheat oven to 375.

Cook pasta according to package directions for al dente. Drain. Return pasta to pot and add chicken and spaghetti sauce. Toss to coat.

Pour half of the pasta mixture into a 9x13 baking dish. Sprinkle with 2 cups mozzarella, 1/2 of the Parmesan, and 1/2 of the Basil. Layer the remaining pasta mixture evenly on top. Sprinkle with remaining Mozzarella cheese.

Bake for 20-25 minutes until cheese is melted and just starts to turn golden. Remove and sprinkle with remaining Parmesan and basil.

Note:  Try mixing 1 box of stuffing with 1/4 cup melted butter and sprinkle over top before putting in the oven.