Chicken & Tomato Pasta Bake

Since I can never seem to get a decent picture of pasta dishes, these pictures do not do this dish justice.  This is one of our newest favorite pasta dishes - especially because you don't even have to boil the pasta!  It is definitely a stir-all-the-ingredients-together-and-throw-it-in-the-oven kind of dinner.  Those are my specialty!

Chicken & Tomato Pasta Bake
8 ounces dried pasta, uncooked
2 cups chopped cooked chicken breast meat
4 cloves garlic, roughly minced
28 oz diced tomatoes
2 cups shredded mozzarella cheese (or a mix of mozzarella and provolone)
1/2 cup grated Parmesan cheese
1 tsp salt
freshly ground black pepper
2 cups milk

for the topping
1/2 cup dried breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup loosely packed fresh herbs (I used 2 tsp dried basil and 2 tsp dried oregano instead)
1/4 tsp salt
freshly ground black pepper
1/4 cup olive oil

Heat the oven to 400 degrees and lightly grease a 3-quart casserole dish (ideally one wth a tight-fitting lid, but you can also cover another dish with aluminum foil during baking).

In a large bowl, mix the dried pasta, chopped chicken, garlic, and tomatoes (with their juices).  Stir in the salt and pepper. Stir in the shredded cheese and Parmesan.  Spread the mixture in the prepared baking dish and pour the milk over top. Cover the dish tightly.  Bake for 50 minutes, or until the pasta is tender.  Remove the dish from the oven.

Meanwhile, prepare the topping.  In a small bowl (or food processor), stir together the breadcrumbs, cheese, herbs, salt, and pepper.  Slowly drizzle in the olive oil, stirring until the texture resembles wet sand.  Spread the topping over the bubbling casserole and return the dish uncovered to the oven.  Cook another 5 minutes or until the topping is toasted.  Allow casserole to cool for a few minutes before serving.

source: the kitchn