With chicken, cheese, and a rich tomato sauce, this pasta bake is a great way to enjoy a hearty homemade dinner without breaking the bank. Plus, it’s perfect for meal prepping and reheats well for leftovers. To make it veggie, simply replace with chicken with a generous handful of frozen veg or spinach.
Ingredients
- 250g pasta (penne or fusilli)
- 2 chicken breasts
- 1 tin chopped tomatoes
- 1 onion, diced
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp mixed herbs
- 100g grated cheese (cheddar or mozzarella)
- 1 tbsp oil
- Salt & pepper
Optional Add-ins
- 1 tbsp tomato purée
- ½ tsp chili flakes
- 1 tsp paprika
- Handful of spinach or frozen peas
Method
- Boil the pasta according to the packet instructions. Drain and set aside.
- Cut the chicken into small chunks. Heat some oil in a pan and cook the chicken until golden brown and fully cooked (about 5-7 mins). Remove from pan and set aside.
- In the same pan, add a little more oil and cook the onion until soft (about 3-4 mins).
- Add garlic, herbs, and paprika. Stir for 1 minute.
- Pour in the chopped tomatoes, tomato purée (if using), and season with salt & pepper. Let it simmer for 5 minutes.
- Stir the cooked pasta and chicken into the sauce. If using veg, add them now.
- Transfer the mixture to an ovenproof dish, top with the grated cheese, and bake at 200°C (180°C fan) / 400°F for 15-20 minutes, until the cheese is golden and bubbly.
- Let it cool for a couple of minutes before digging in.
