|1||pkg. PERDUE® HARVESTLAND® Ground Chicken|
|2||tbsp. olive oil|
|4||cloves garlic, minced|
|1||tbsp. dried Italian herbs|
|1||can diced tomatoes (28 ounces)|
|12||oz. orcchiette pasta, cooked to al dente and drained|
|1||cup shredded mozzarella cheese|
|1/4||cup shredded Parmesan cheese|
|1/4||cup fresh parsley, finely chopped|
Toss the cooked orcchiette with the tomato sauce. Transfer to a 9x13-inch casserole dish. Preheat the broiler to high; position the rack to the center of the oven. Toss the mozzarella with the Parmesan cheese and parsley; sprinkle over the pasta. Broil for 5 minutes or until cheese is melted and lightly browned.
Heat the oil in a deep, straight-sided skillet set over medium heat. Crumble in the chicken. Cook for 5 minutes or until browned. Add the onion, garlic, herbs and salt. Cook, stirring often, for 5 minutes or until softened. Add the tomatoes and bay leaf; bring to a boil. Simmer, stirring occasionally, for 30 minutes or until reduced.
Rest for 5 minutes before serving.
If you can't find orcchiette pasta, use ziti, penne, elbows or medium shells.
Prepare casserole a day in advance and bake for 30 minutes instead of broiling.