Chicken Spaghetti

8 ounces uncooked spaghetti
1 cup ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 jar (26 ounces) meatless spaghetti sauce
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 jar (4-1/2 ounces) sliced mushrooms, drained
4 breaded fully cooked chicken patties (10 to 14 ounces)

Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the ricotta, 1/2 cup of mozzarella, Parmesan, Italian seasoning and garlic powder; set aside. In another bowl, combine the spaghetti sauce, tomatoes and mushrooms.

Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish; top with cheese mixture.

Arrange chicken patties over the top; drizzle with the remaining spaghetti sauce mixture. Sprinkle with the remaining mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Makes 4 servings.