In a skillet, brown chicken with olive oil and diced leeks, about five minutes.
Add tomatoes and 1 cup of water; bring to boil and simmer 10 minutes, add ricotta and stir until combined.
Cook pasta only half the time as directed on the package then drain pasta and toss with the sauce. Add half provolone, half Romano and basil, mix well.
Pour mixture into a greased 13” x 9” baking dish. Top with remaining provolone and Romano, bake for 15 minutes until cheese on top is slightly brown and pasta is fully cooked.
