Cavatapi with Chicken Ragu, Mozzarella and Basil

8 ounces cavatapi or penne pasta, uncooked

2 teaspoons olive oil

½ cup minced onion

2 cloves garlic, minced

1 pound ground chicken

1 (24 ounce) jar spicy red pepper pasta sauce

1 cup Sargento® Shredded Reduced Sodium Mozzarella Cheese

½ cup chopped fresh basil or Italian parsley

Cook pasta according to package directions, omitting salt.

Meanwhile, heat oil in large saucepan over medium heat. Add onion and garlic; saute 3 minutes. Add chicken; saute until chicken is no longer pink, about 5 minutes. Add pasta sauce; simmer 10 minutes.

Drain pasta; transfer to four shallow bowls. Top with chicken ragu, cheese and basil.