1jar24oz tomato basil spaghetti sauce625g, or use 24 ounces crushed tomatoes with your own seasoning
1cupshredded mozzarella cheese110g
leavesHandful fresh basiloptional
Preheat the oven to 360°F (180°C). Grease a very deep 7x11 inch casserole dish with the olive oil. (I used an 8x12 inch dish, I found mine at IKEA).
Place the chicken breasts at the bottom of the casserole dish and sprinkle with salt & pepper.
Evenly top with the chopped peppers, onion and garlic. Add the dry pasta in top and push everything slightly down. Carefully pour the spaghetti sauce and water over everything, spreading it out evenly with the back of a spoon.
Cover the baking pan tightly with aluminium foil and bake on the middle rack for 60 to 80 minutes (this time really depends on how hot your oven runs!) or until the pasta is almost done. Remove the foil, sprinkle the cheese on top and finish baking for 10-15 minutes or until the cheese is bubbly and starting to brown.
Spoon the pasta onto four plates and top each serving with a chicken breast and vegetables. Sprinkle with fresh basil leaves if you like and serve immediately.