Place breaded frozen chicken patties atop raw dry penne, along with 3 ingredients, into a rectangular baking pan for a weeknight dinner that’s always a yes in my house

Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch rectangular baking pan with cooking spray or a thin swipe of oil for easier cleanup.
Pour the raw dry penne pasta evenly into the bottom of the rectangular baking pan, spreading it into a flat, even layer so the noodles cook uniformly.
In a large measuring cup or bowl, stir together the jarred marinara sauce and the water until well combined. This extra liquid helps the dry pasta cook right in the pan.
Pour the marinara and water mixture evenly over the dry penne in the pan, gently shaking the pan or using a spoon to make sure most of the pasta is submerged in the sauce.
Place the breaded frozen chicken patties directly on top of the saucy raw penne, spacing them out so each portion of pasta has a patty on top. This is the key step: the patties sit right over the uncooked pasta in the rectangular baking pan.
Cover the pan tightly with aluminum foil, making sure to crimp the edges so steam can’t easily escape. This helps the pasta cook through and keeps the chicken from drying out.