Preheat oven to 350 degrees Fahrenheit (175 degrees C).

Boil a large pot of generously salted water, about 1.5 gallon (6.8 dl). You’ll want to use about ¼ cup (70g) of salt.

Once the water is boiling, carefully drop in the rigatoni pasta. Cook per the package directions until the noodles are just barely al dente.

While the pasta is cooking, warm the extra virgin olive oil in a large, deep skillet, over medium heat.

Add the ground chicken to the oil. Break it apart using a wooden spoon, and brown for 5 minutes.

To the meat, add the chopped garlic, dried basil, onion powder, salt, and pepper and stir together for 1 minute.

To the meat mixture, add in the tomato paste and stir together, using a wooden spoon, until the tomato paste has become distributed throughout the ground meat.

Add the carrots to the skillet and stir together until they are distributed. Heat for about 2 additional minutes over medium heat.

Pour the tomato sauce into the skillet and stir. Simmer sauce for 5 minutes over medium heat.

Carefully drain the cooked pasta and add it into the skillet containing the meat sauce mixture. Mix until well distributed.

Add the mozzarella cheese and toss the pasta until the mozzarella cheese is well incorporated.

Pour the entire pasta mixture into a large, 9 x 13 inch baking dish and bake, covered with aluminum foil, in the oven at 350 degrees F (175 degrees C). Bake for 20 minutes.

Carefully remove the aluminum foil covering. Bake for 10 additional minutes, uncovered.

Carefully remove the rigatoni al forno dish from the oven. The sauce should be bubbling and the top layer should have a crispy appearance.

Sprinkle with freshly grated parmesan cheese, garnish with fresh parsley or fresh basil, and serve.