Penne and Chicken di Genoa

1 (1 pound) package penne pasta, cooked as package directs

1 pound boneless, skinless chicken breasts, cut into strips

2 T. olive oil

2 26-ounce jars of your favorite pasta sauce

1 (15 ounce) container ricotta cheese

2 c. mozzarella cheese, shredded

1 c. frozen chopped spinach, thawed and drained

¼ c. parmesan cheese

2 eggs

Preheat oven 350 degrees. In a large skillet, over medium heat, cook chicken in oil until browned. Add pasta sauce, heat. Combine ricotta, 1 cup mozzarella, spinach, parmesan and eggs. In 13x9 baking dish, spread 1 cup 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.