Chicken and Tomato Pasta Bake

Chicken and Tomato Pasta Bake Ingredients: - 1 pound pasta, such as penne or rigatoni - 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces - 2 tablespoons olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 (28 ounce) can crushed tomatoes - 1 (15 ounce) can tomato sauce - 1 teaspoon dried oregano - 1/2 teaspoon dried basil - 1/4 teaspoon red pepper flakes (optional) - Salt and black pepper to taste - 4 large eggs - 1 cup ricotta cheese - 1/2 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 1 cup shredded mozzarella cheese Instructions: 1. Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside. 2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove chicken from skillet and set aside. 3. Add onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer and cook for 10 minutes, stirring occasionally. 4. In a medium bowl, whisk together eggs, ricotta cheese, Parmesan cheese, and parsley. Season with salt and pepper to taste. 5. In a large bowl, combine cooked pasta, chicken, and tomato sauce. Mix well. 6. Add the ricotta cheese mixture to the pasta mixture and stir to combine. 7. Pour the pasta mixture into a 9x13 inch baking dish. 8. Sprinkle with mozzarella cheese. 9. Bake for 20-25 minutes, or until cheese is melted and bubbly and the casserole is heated through. 10. Let stand for 5-10 minutes before serving.