Chicken & Tomato No-Boil Pasta Bake

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8 ounces (1/2 pound) dried rigatoni pasta, uncooked

2 cups chopped cooked chicken breast meat ( omit for a vegetarian dish )

4 large cloves garlic, roughly minced

One 28-ounce can diced tomatoes

2 cups shredded cheese, such as mozzarella or a mix of mozzarella and provolone

1/2 cup shredded Parmesan cheese

1 teaspoon salt, or more to taste

Freshly ground black pepper

2 cups milk * ( see Note )

Cheesy Basil Topping

1/2 cup dried breadcrumbs

1/2 cup loosely packed fresh herbs, such as basil, thyme, and sage

1/4 teaspoon salt

1/4 cup olive oil

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