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Chicken and tomato pasta bake

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Chicken and tomato pasta bake
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

 

Nothing beats a pasta bake for a delicious and filling mid-week supper. This one has a lovely rich garlic and tomato sauce and is topped with masses of melting mozzarella cheese. You can choose any shape of dried pasta for this dish we've used spirals but shells, twists or short-cut macaroni will work just as well. To prepare the bake in advance, leave the pasta and chicken and tomato sauce to cool in the dish (without the cheese topping). Cover and chill for up to 24 hrs. To bake from chilled, sprinkle with the cheese and cook at 200C/400F/Fan 180C/Gas Mark 6 for 25-30 mins until piping hot.

Ingredients

  • 2tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 400g skinless chicken breast fillet, cut into chunks
  • 400g can chopped tomatoes
  • 2tbsp sun-dried tomato paste
  • Pinch of sugar
  • 2tbsp chopped fresh basil, plus leaves to garnish
  • Salt and freshly ground black pepper
  • 400g dried pasta shapes
  • 150g ready-grated mozzarella cheese

That's goodtoknow

cartoon image of chef

Sun-dried tomato paste has a more intense and earth flavour than ordinary tomato puree. You'll find it in tubes or jars near the canned tomatoes in the supermarket

Method

  1. Heat the oil in a large frying pan and fry the onion and garlic for 5 mins until just softened. Add the chicken and fry for a further 5 mins, until browned all over. Stir in the chopped tomatoes, tomato paste, sugar and basil. Season with salt and freshly ground black pepper and simmer gently for 15 mins.
  2. Meanwhile, boil the pasta shapes in a large pan of lightly salted water according to the packet instructions. Preheat the oven to 220C/425F/Fan 200C/Gas Mark 7.
  3. Drain the pasta shapes and stir in to the chicken and tomato sauce. Transfer to a shallow heatproof dish and sprinkle over the grated mozzarella. Bake for 15-20 mins until the cheese is golden and bubbling. Serve garnished with basil leaves and a sprinkling of ground black pepper.

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  • 3
(55 ratings)

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