• 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)

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.