Ingredients

1 lb spaghetti noodles, cooked al dente

1 (24 ounce) jar spaghetti sauce

1 (15 ounce) canpetite diced tomatoes, undrained

1⁄4 cup red wine

1⁄2 teaspoon italian seasoning (mixture of oregano, garlic, and basil)

1 cup frozen chopped Baby Spinach (optional)

2 boneless skinless chicken breasts, cooked and shredded

about 1/2 cup water

2 cups shredded sharp cheddar cheese

4 tablespoons grated parmesan cheese

1 tablespoon butter

Directions

Generously butter a casserole dish; now place a few tablespoonfuls of spaghetti sauce into dish and spread evenly across base.

In a saucepan over medium heat stir together the remaining spaghetti sauce, undrained tomatoes, red wine, Italian seasonings, and frozen baby spinach; cook until hot and bubbly.

Add the shredded cooked chicken breast into the sauce mixture and heat through (add about 1/2 to 1 cup of water, if sauce mixture seems too thick).

Turn off the heat; stir about half of the shredded cheddar cheese (1 cup) into the sauce mixture, stirring well to combine.

Into the prepared casserole dish evenly spread the freshly cooked spaghetti noodles, and top with sauce mixture taking care to spread evenly over noodles to coat.

Sprinkle evenly with Parmesan and remaining cheddar cheese.

Bake in preheated 350F degree oven for 30 minutes, until casserole is hot and cheese is melted. Remove from oven and let cool for about 15 minutes before serving. Good served with a sprinkling of chopped fresh parsley.