8 oz rotini
6 oz pesto (I recommend the Buitoni kind in the refrigerated pasta section)
6 oz ricotta cheese
1 1/2 cups shredded mozzarella or Italian cheese blend
* If you want to go meatless, just add in some yummy veggies like broccoli etc.
** You can also add pareseam cheese if you want more cheesiness.
Preheat oven to 400.
Cook rotini for 2 minutes less than the package directions specify. Drain well and transfer it to a bowl. Stir in chicken, pesto, ricotta, 3/4 cup mozzarella. Mix up and transfer it to a casserole type dish. Sprinkle with remaining mozzarella.
Bake until the cheese is melted, about 20 minutes. Turn the oven to broil and broil for 1 minutes or until golden.