Last night I served Penne and Chicken di Genoa with garlic bread on the side
I halfed the recipe

Penne & Chicken di Genoa
serves 10-12
1 (1pd) pkg. penne rigate, cooked as pkg. directs
1 pd. skinned, boneless chicken breasts,
cut into strips
2 tbl. olive oil
2 (26oz) jars classico spicy tomato & pesto pasta sauce
1 (15oz) container ricotta cheese
2 cups (8oz) mozzarella cheese, shredded
1 cup frozen chopped spinach, thawed and well drained
1/4 cup grated parmesan cheese
2 eggs

Preheat oven to 350. In large skillet, over medium heat, cook chicken in oil until browned. Add pasta sauce; heat. Combine ricotta, 1 cup mozerella, spinach
parmesan and eggs. In 13x9 inch baking dish, spread 1 cup sauce mixture. Top with half EACH of the penne, ricotta mixture and sauce mixture; repeat layering.
Cover. Bake 40 minutes. Uncover; top with remaining mozarella. Bake 5 more minutes.