1cupItalian bread crumbs or Italian style panko bread crumbs
Preheat oven to 350 degrees F. Lightly grease a 13x9-inch baking dish or large casserole dish with butter or nonstick spray.
Bring a large pot of water to a boil. Cook pasta for 3/4 of the time according to package directions. Drain well.
Meanwhile, place olive oil in large skillet over medium-high heat. Add chicken and cook for about 3-5 minutes or until cooked through, stirring occasionally.
In a large bowl combine half of tomato sauce, ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, and Italian seasoning until well combined. Stir in cooked penne and chicken. Spoon evenly into prepared baking dish.
Spoon remaining tomato sauce evenly on top of pasta, then sprinkle remaining mozzarella cheese on top. Sprinkle bread crumbs evenly over cheese.
Bake pasta at 350 degrees F for about 20-30 minutes or until bubbly. If it starts to brown too quickly, cover loosely with aluminum foil and continue baking. Cool slightly before serving.
SNAPPY TIPS: To make ahead of time, prepare dish as directed but do not put bread crumbs on top and do not bake. Cool completely, then cover baking dish with aluminum foil and refrigerate for 1-2 days. Bring to room temperature then sprinkle bread crumbs on top and bake as directed.SNAPPY SUBSTITUTIONS: Try using your favorite Barilla pasta and sauce combinations!