Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain and set aside.

Prepare the chicken: In a large skillet, heat olive oil over medium heat. Add the cubed chicken, season with salt and pepper, and sauté until just cooked through. Remove from heat and set aside.

Preheat the oven: Set your oven to 350°F.

Combine ingredients: In a large mixing bowl, combine the cooked pasta, cooked chicken, tomato sauce, thawed spinach, ricotta cheese, 1 cup of mozzarella, ½ cup of parmesan, and a pinch of salt and pepper. Mix thoroughly until well combined.

Assemble the dish: Transfer the pasta mixture into a shallow baking dish. Sprinkle the remaining mozzarella and parmesan cheese evenly over the top.

Bake: Place the dish in the preheated oven and bake for 25 minutes, or until the cheese is melted and bubbly.

Broil for golden top (optional): If you like a golden-brown top, broil for 2–3 minutes—just keep a close eye on it.

Rest and serve: Let the baked ziti rest for 5–10 minutes before serving. Garnish with fresh basil if you like.