Chicken and Roasted Vegetable Pasta Bake with Ricotta
Ingredients
Serves 6- 2red peppers, cut into chunks
- 1courgette, cut into chunks
- 1red onion, cut into wedges
- 500 gboneless, skinless chicken thighs, cut into 3 cm chunks
- 2 tbspolive oil
- 1 tspdried oregano
- fine salt
- black pepper
- 400 gdried penne
- 500gpassata
- 2garlic cloves, crushed
- 15gbasil, torn
- 250gricotta
- 125gmozzarella, torn
- 30gParmesan, grated
Method
- Heat the oven to 200°C fan. Divide the peppers, courgette, red onion and chicken between two roasting trays. Toss with the olive oil, oregano, salt and pepper. Roast for 25–30 minutes, swapping trays halfway, until the vegetables soften and the thickest chicken pieces reach 75°C for 30 seconds.
- Meanwhile cook the pasta in well-salted boiling water for 2 minutes less than the packet says. It finishes cooking in the oven; fully cooked pasta turns soft in a bake.
- Warm the passata in a small pan with the garlic and a pinch of salt for 5 minutes until it loses its raw edge. Stir in the basil.
- Drain the pasta and tip it into a large baking dish with the roasted chicken and vegetables and the tomato sauce. Turn everything over so the sauce coats the pasta. Turn the oven down to 180°C fan.
- Dot the ricotta over the top in spoonfuls, then scatter the mozzarella and Parmesan. Bake for 20 minutes until the mozzarella is melted and blistered gold and the sauce bubbles at the edges.
- Rest for 5 minutes before serving so the bake holds its shape on the plate.
Per serving
- kcal
- 595
- protein
- 39.6g
- fibre
- 5.7g
- carbs
- 63.7g
- fat
- 19.8g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.