1 (1 lb.) pkg. Creamettes penne rigate, cook as pkg. directs
1 lb. skinless, boneless chicken breasts, cut into strips
2 tbsp. olive oil
1/4 c. grated Parmesan cheese
2 (26 oz.) jars Classico spicy tomatoes and pesto pasta sauce (can use 1 jar and 1 can tomato sauce)
1 c. frozen chopped spinach, thawed and well drained
2 c. shredded Mozzarella cheese
2 eggs
1 (15 oz.) Ricotta cheese

Preheat oven to 350°F. In large skillet over medium heat, cook chicken in oil until brown. Add pasta sauce; heat. Combine Ricotta, 1 cup Mozzarella cheese, spinach, Parmesan and eggs. In 13 x 9-inch pan, spread sauce mixture. Top with half each of the penne, Ricotta mixture and sauce mixture. Repeat layering; cover.

Bake 40 minutes. Uncover; top with remaining Mozzarella.

Bake 5 more minutes.