Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped yellow onion (from 1 [10-oz.] onion)
• 1 tablespoon minced garlic (about 3 medium garlic cloves)
• 1 (28-oz.) can whole peeled plum tomatoes, tomatoes coarsely crushed by hand and juices reserved
• 2 (14.5-oz.) cans crushed tomatoes, undrained
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper
• 1 pound uncooked ziti
• 3 cups shredded rotisserie chicken (from 1 rotisserie chicken)
• 1/4 cup thinly sliced fresh basil, plus more for garnish
• Cooking spray
• 1 1/2 ounces Parmesan cheese, finely shredded (about 2/3 cup), divided
• 8 ounces pre-shredded low-moisture whole-milk mozzarella cheese (about 2 cups), divided

Cooking Instructions:

1. Heat oil in a large skillet over medium. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Add garlic; cook, stirring occasionally, until fragrant, about 1 minute. Add plum tomatoes, crushed tomatoes, salt, black pepper, and crushed red pepper; bring to a boil over medium. Reduce heat to medium-low; simmer, stirring occasionally, until flavors meld and sauce thickens, about 30 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add ziti, and boil until just al dente, according to package directions. Drain and return ziti to pot.
3. Preheat oven to 375°F. Add tomato mixture, shredded chicken, and basil to ziti; stir to coat thoroughly. Pour half of ziti mixture into a 13- x 9-inch baking dish coated with cooking spray. Sprinkle evenly with 1/3 cup of the Parmesan and 1 cup of the mozzarella. Top with remaining ziti mixture, and sprinkle with remaining 1/3 cup Parmesan and 1 cup mozzarella.
4. Bake in preheated oven until cheese has melted, about 15 minutes. Remove from oven, and let rest 10 minutes. Garnish with additional basil before serving.