Grind the chicken: In a food processor, put 18 oz skinless boneless chicken thigh and process until the meat resembles ground chicken.

Sweat the aromatics: On a pan over medium heat, quickly stir 1 tbsp garlic and 2 oz onion with 1 tbsp olive oil for around 30 seconds or so until fragrant.

Add the tomato paste: Continue adding 1 tbsp Hunt's tomato paste and stir for a bit to fully coat the aromatics.

Add the chicken: Add the ground chicken to the pan and break it up with a spatula, then continue stirring around to evenly coat it in the condiments.

Add the spices: Add 1/2 tbsp all-purpose flour, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp paprika and stir for around 2 to 3 minutes to mix everything together.

Add the tomato sauce and pasta: Then, add 1 cup homemade tomato sauce and 1/2 cup water and let the pan simmer for 5 - 8 minutes. Add 10 oz cooked pasta and quickly stir for a minute or 2 to blend everything together.

Take off the heat when done.

Assemble the casserole: Preheat the oven to 375 ºF to prepare for step 9. Meanwhile, transfer the cooked meat and pasta into a baking pan, then cover the surface with 2 oz mozzarella and 2 oz cheddar cheese.

Bake the casserole: Put the baking dish in the middle rack of the oven, then bake at 375 ºF for 20 - 25 minutes or until the cheese has fully melted.

 Garnish and serve: Once the casserole has finished baking, remove it from the oven using an oven glove. Garnish with 2 tbsp parsley and serve hot.