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Chicken and spinach pasta bake

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Course Main Course
Servings 4

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.