6 tablespoons olive oil 1 medium onion - diced 8 garlic cloves minced 1-32 ounce can diced tomatoes in puree 2 teaspoons diced jalapeno pepper Leaves from 6 sprigs of thyme 2 tablespoons fresh basil chopped Fresh sheets of pasta dough to line pan 2 pounds spinach leaves - stemmed and cleaned – blanched and drained well 4 tablespoons olive oil 2 garlic cloves - minced 4 cups bite size pieces of cooked boneless and skinless breast of chicken 8 tablespoons grated Parmesan cheese 8 ounces mascarpone cheese 12 ounces grated Mozzarella cheese Salt and pepper

Sauce: in a large sauté pan, heat the oil over medium - high heat. Sauté the onion and garlic until translucent, about 5 minutes. Stir in the tomatoes, jalapeno, thyme, and basil. Lower the heat and cook until the sauce thickens, about 10 minutes. Season with salt and pepper to taste.



Cut 4 pasta sheets to fit a 9 x 13-inch pan.



For filling:

Coarsely chopped the blanched (and drained) spinach. In a small skillet, heat 4 tablespoons olive oil. Add the garlic and sauté the spinach. Season with salt and pepper and transfer to a bowl.



Combine the chicken with 6 tablespoons of the tomato sauce and 2 tablespoons Parmesan cheese. Season with salt and pepper.



Spoon enough sauce to cover the bottom of an oiled 9” x 13” pan. Place down 1 sheet of the pasta. Cover with mascarpone and spinach. Top with 1 sheet of pasta. Top with chicken mixture. Top with 1 more sheet of pasta. Spoon enough tomato sauce over to cover. Top with 1 sheet pasta and cover with Mozzarella and Parmesan.



Bake 40 minutes in a preheated 350 degree oven - or until bubbly and golden.