Preheat oven to 400˚F.

Place tomatoes in a food processor and add puree, EVOO, garlic, basil, red pepper flakes, cherry pepper brine and oregano, pulse a few times then puree.

In a large bowl, combine ricotta, half-and-half or cream, grated Parm, egg, all but about 2 tablespoons of parsley, and nutmeg, stir then fold in chicken, cherry peppers, cherry pepper brine and dry ziti.

Pour half the raw tomato sauce in 9×13 pan and add ziti and top with remaining sauce, cover pan tightly with foil and bake 45-60 minutes, until pasta is just tender, uncover and top with provolone and mozzarella and bake 15 minutes to brown, then top with more parsley and cool a few minutes to serve.