3/4 teaspoon Italian seasoning

1 1/2 cups shredded mozzarella cheese, divided

1 cup part-skim ricotta cheese

3 tablespoons chopped fresh basil, divided

1 cup diced cooked chicken (about 5 ounces)

1/4 cup grated Parmesan cheese

Preheat oven to 375 F. Coat a shallow 6-cup baking dish with nonstick spray.

Heat oil in a medium skillet over medium heat. Add onion, garlic and crushed red pepper; cook, stirring occasionally, until just starting to brown, 2 to 4 minutes. Stir in tomatoes and Italian seasoning, and remove from heat.

Meanwhile, combine 1/2 cup mozzarella, the ricotta and 2 tablespoons basil in a medium bowl. Set aside.

Spread 1/2 cup of the tomato mixture in the prepared baking dish. Top with the ricotta mixture, then sprinkle evenly with chicken. Spoon the remaining tomato mixture on top and sprinkle with the remaining 1 cup mozzarella and the Parmesan.

Bake until bubbly and the cheese has melted, 25 to 30 minutes. Let stand for at least 5 minutes. Serve hot or warm, topped with the remaining 1 tablespoon basil.

Tips: Assemble dip (Steps 2-3) and refrigerate for one day; let stand at room temperature for 30 minutes before baking.

Recipe nutrition: Per serving: 180 Calories, Total Fat: 10 g, Saturated Fat: 5 g, Cholesterol: 41 mg, Carbohydrates: 7 g, Fiber: 1 g, Total Sugars: 3 g, Added Sugars: 0 g, Protein: 16 g, Sodium: 345 mg, Potassium: 142 mg, Folate: 14 mcg, Calcium: 275 mg

Carbohydrate Servings 1/2

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)