Pattico, spagetti sauce is just tomato sauce with stuff added. I think you could easily substitute spagetti sauce. SamKaren, I always cook my chicken at high heat (425) and only for 13 - 15 minutes. That tends to ensure a nice, fully cooked, and juicy and tender piece of chicken breast. Laurel

Haven't used this exact recipe but improvisd and made one similar. Really tasty Pesto chicken 4 boneless, skinless chicken breast halves 1/3 cup Refrigerated Pesto with Basil 3 plum tomatoes, sliced 1/2 cup shredded mozzarella cheese DIRECTIONS PREHEAT oven to 400 F. Line baking sheet with heavy-duty foil. PLACE chicken and pesto in medium bowl; toss to coat. Place chicken on prepared baking sheet. BAKE for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes or until cheese is melted

I usually make Turkey Tetrazzini for New Years Day. Turkey Tetrazzini Recipe Ingredients 12 oz egg noodles, spaghetti, linguini or other pasta 12 ounces mushrooms, sliced (about 4-5 cups) 1/2 cup unsalted butter 1/4 cup all-purpose flour 1 1/2 cups of milk 1/4 cup cream 2 cups chicken broth 1/4 cup dry sherry, vermouth, or dry white wine 3 cups coarsely chopped cooked turkey 1 cup cooked peas 2/3 cup freshly grated Parmesan 1/3 cup shredded Swiss cheese 1/3 cup fine fresh bread crumbs Salt and Pepper 1 Cook the pasta according to the package directions, al dente; drain well and set aside. After you've started with the pasta, proceed to the next steps. 2 Preheat oven to 375°F. 3 Cook the mushrooms in 3 Tbsp of the butter over moderate heat, stirring, until all of the liquid they give off has evaporated, about 10 minutes. Set aside. 4 In a large, heavy saucepan, melt 1/4 cup of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. 5 Gradually stir in the milk, cream, broth, and the wine or sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 minutes. 6 In a large bowl combine well the pasta, the sauce, the mushrooms, the turkey, the peas, and salt and pepper to taste. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese, and transfer the mixture to a buttered shallow 3-quart casserole. 7 In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. 8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden

Here's another one I just found on the internet. Zucchini Walnut Lasagna Prep: 50 min. Bake: 40 min. ⢠2 medium zucchini ⢠4 tsp. olive oil ⢠2 large onions, cut into wedges ⢠2 large carrots, sliced ⢠4 cloves garlic ⢠2 cups purchased marinara sauce ⢠1 Tbsp. snipped fresh basil or 1 teaspoon dried basil, crushed ⢠1/8 tsp. ground black pepper ⢠1-1/2 cups shredded mozzarella cheese (6 oz.) ⢠1/2 cup grated Parmesan cheese ⢠9 no-boil lasagne noodles ⢠1/2 cups chopped walnuts, toasted ⢠Chopped walnuts, toasted (optional) 1. Preheat broiler. Lightly grease a 2-quart square baking dish; set aside. Trim ends off zucchini. Slice zucchini lengthwise into 1/8-inch-thick slices. Place in a single layer on a baking sheet. Brush with 1 teaspoon of the oil. Broil 3 to 4 inches from the heat about 5 minutes or until zucchini is crisp-tender, turning once. Cool. Adjust oven temperature to 375 degrees F. 2. Meanwhile, for sauce: In a food processor, combine onions, carrots, and garlic. Cover and process until finely chopped. In a large saucepan, heat the remaining 3 teaspoons oil over medium-high heat. Add onion mixture; cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. 3. In a small bowl, combine mozzarella cheese and Parmesan cheese. 4. To assemble, arrange three of the noodles in the prepared baking dish. Spread with one-third of the sauce. Sprinkle with about 3 tablespoons of the nuts. Top with one-third of the zucchini and one-third of the cheese mixture. Repeat layering noodles, sauce, nuts, zucchini, and cheese mixture, alternating the direction of the zucchini in each layer. Top with the remaining noodles, remaining sauce, remaining nuts, and remaining zucchini. 5. Cover dish with foil. Bake for 20 minutes. Sprinkle with the remaining cheese mixture. Uncover and bake about 20 minutes more or until heated through. Let stand for 15 minutes before serving. If desired, sprinkle with additional chopped walnuts. Makes 6 servings.