Pasta in a Casserole

We had this last night for dinner and B LOVED it.

Chicken Penne Casserole

1-1/2 cups uncooked penne pasta
1 pound boneless skinless chicken breast, cut into 1-inch pieces (I used chicken tenders)
1/2 cup each chopped onion, green pepper and sweet red pepper (I didn't have red pepper, so mine went without)
1 1/2 tsp minced garlic
1 teaspoon each dried basil, oregano and parsley flakes
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes (oops, just realized I forgot to add this too)
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups shredded mozzarella cheese
1/2 cup grated Romano cheese (Parmesan cheese works just fine)

In a large saucepan, saute the chicken, onion, peppers and seasonings in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
Cook pasta according to package directions. Meanwhile, process tomatoes and tomato paste in a blender; add to chicken mixture. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until slightly thickened.
Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 11x7 baking dish. Sprinkle with half of the cheeses. Repeat layers.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through.

This only serves 4, so I am sure it would work to double the recipe and put it in a 9x13.