Shrimp Parmesan Casserole

2 pkg (8 oz each) frozen breaded popcorn shrimp
8 oz spaghetti
1 jar marinara pasta sauce
1 can diced tomatoes, drained (14.5 oz)
1 cup shredded smoked mozzarella (I used plain mozzarella)
2/3 cup ricotta cheese
Parsley for garnish, optional (fresh or dried)

Bake shrimp according to package directions; reserve. Reduce oven temperature to 375 degrees. Cook spaghetti according to package directions until almost tender; drain.

In same pot combine sauce and tomatoes; over medium heat cook until hot, 2-3 minutes. Reserve ¾ cup sauce mixture. Remove pot from heat; stir in spaghetti, then ½ cup mozzarella. Transfer to 2-qt baking dish.

Spoon ricotta over spaghetti mixture; top with shrimp. Top with reserved sauce mixture; sprinkle with remaining mozzarella. Bake until cheese is melted and sauce is bubbly, 20 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.