Three cheese chicken penne pasta bake

This was delicious!!! I found it in one of my Kraft Food magazines. I did make some variations.

1 1/2 cups multigrain penne pasta, uncooked (I used more and I didn't have multigrain)
1 pkg (9oz.) fresh spinach leaves (I used 6 oz.)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves (I didn't have any)

1 jar (14 1/2 oz.) spaghetti sauce

1 can (14 1/2 oz.) diced tomatoes drained (I used 4 fresh tomatoes)

2 oz (1/4 of 8 oz. pkg) cream cheese

1 cup mozzarella cheese, divided

2 Tbsp Parmesan cheese

Heat oven to 375 F. Cook pasta, adding spinach to boiling water for last 1 min. Cook and stir chicken and basil in large nonstick skillet on medium-high heat for 3 minutes. Add sauce and tomatoes; bring to boil. Simmer 3 min or until chicken is done. Stir in cream cheese.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt baking dish. Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 minutes.

Creamy Baked Ziti

We ate green salad with this dish and it was really good. I think next time I'll throw in some chicken chunks or browned hamburger.
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4 cups ziti pasta, uncooked (I used whole wheat Penne pasta instead)

1 jar (26 oz.) marinara sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

6 oz. (3/4 of 8-oz. pkg.) Cream Cheese, cubed

3/4 cup Sour Cream

1 pkg. (8 oz.) Shredded Mozzarella Cheese 

1/3 cup Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

LAYER half the pasta mixture in 13×9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

BAKE 20 min. or until heated through.

Make Ahead: The pasta dish may be covered and refrigerated up to 8 hours before baking. Increase baking time to 30 to 35 min. or until heated through.