Chicken and Angel Hair Bake

A single dish dinner, quick to assemble, this can bake while you take a bike ride.  To me, nothing is more comforting than a baked spaghetti casserole - especially after a bike ride.
6 chicken tenderloins
1/2 lb angel hair spaghetti, cut in half
2-3 oz fresh baby kale, or spinach or arugula
1 small can mushroom pieces, drained
1 cup fresh ricotta cheese
1/4 lb Jalapeno Jack cheese, sliced
8-10 fresh basil leaves
1/4 lb fresh mozzarella cheese, sliced
2 Tbsp shredded Parmesan cheese
3 cups favorite tomato spaghetti sauce

Bring a medium pot of water to boil and add coarse salt generously for the pasta. Cook the pasta just until al dente and drain.

Preheat oven to 375F. Oil a 12-inch round casserole, or equivalent, and lay the kale in a bed at the bottom and cover with a third of the spaghetti sauce. Layer the spaghetti and chicken in a spiral fashion over the kale. Tuck in the jalapeño Jack cheese and top with the mushrooms.

Now sprinkle another third of the spaghetti sauce on top and dollop the ricotta cheese about the casserole.

Finish by scattering the fresh mozzarella and basil leaves over top. Then sprinkle the remaining sauce and the Parmesan cheese on top.

Bake in oven for about 45-60 minutes, until the casserole is fully heated through and bubbly all over.

Serves 4-6.