Stuffed Spaghetti Chicken Parmesan
8 oz. uncooked spaghetti
1 C. ricotta cheese 1 C. shredded Mozzarella 2 T. grated Parmesan cheese 1/2 t. Italian seasoning 1/2 t. garlic powder 26 oz. jar pasta sauce 14 oz. diced tomatoes 4 oz. jar mushrooms drained 4 precooked breaded chicken cutlets 1 T. chopped parsley
Preheat oven to 375. Cook spaghetti according to directions, drain and set aside.
Coat baking dish with cooking spray. Combine ricotta, 1/2 C. mozzarella, Parmesan, seasoning and garlic powder, set aside. In bowl, combine sauce, tomatoes and mushrooms. Toss spaghetti with 2 cups sauce mixture, spread 1 cup remaining sauce mixture over bottom of baking dish. Place 1/2 of spaghetti in baking dish. Spread with reserved ricotta mixture, top with remaining spaghetti. Top with 1 C. remaining sauce mixture, arrange chicken over top then top that with remaining sauce. Sprinkle with remaining mozzarella. Bake uncovered until cheese melts and spaghetti is heated through. Sprinkle with parsley and serve.