Chicken parmesan baked pasta

Pasta and macaroni Italian cuisine

Baking

1 (28 oz) can whole peeled tomatoes 1 tablespoon olive oil 6 garlic cloves, minced ¼ teaspoon dried oregano ⅛ teaspoon crushed red pepper flakes ¼ teaspoon kosher salt 2 cups water 1 - 1½ cups low-sodium chicken broth 12 oz pasta (I used shells) 2 oz (about 1 cup) grated Parmesan cheese, divided ¼ teaspoon black pepper 4 oz (about 1 cup) shredded mozzarella cheese 1 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces 2 tablespoons chopped fresh basil