Chicken and spinach pasta bake
Golden chicken and spinach pasta bake with tender chicken, wilted spinach and pasta coated in rich tomato sauce, topped with melted cheese and baked until bubbling.
Equipment
- Large saucepan
Ingredients
- 200g Rigatoni pasta Or you can use any dried pasta
- 2 chicken breasts, cut into bite sized chunks
- 1 tbsp olive oil
- 1 small onion, finely chopped
- ½ tsp garlic paste
- 3 tbsp basil leaves
- 400 g carton passata
- 110 g baby spinach
- pinch of salt and pepper
- 300 g mixture of mozzarella and grated cheddar cheese
- Grated parmesan cheese, sprinkled on top
Instructions
- Cook the rigatoni in a large pan of boiling salted water 8-10 mins or until tender. Drain well and set aside.
- Heat the oil in a large saucepan and cook the chicken, onion, garlic and basil over a medium heat until the chicken is cooked.
- In the meantime, preheat the grill to medium.
- Add the tomato passata and spinach and stir well.
- Add the pasta to the pan, stirring well to coat in the sauce. Season with salt and pepper.
- Spoon into a baking dish, sprinkle with the cheese and bake under the grill (or in preheated oven on 180c) until golden and bubbling. Serve with warm French bread.