Chicken Pasta Bake with Ricotta & Golden Mozzarella

• 600 gchicken breast, cut into 2 cm pieces
• 150 mlchicken stock
• 2 x 400gtins chopped tomatoes
• 2 tbsptomato puree
• 1onion, finely diced
• 3garlic cloves, sliced
• 1½ tspdried oregano
• 1 tspcaster sugar
• 400 gpenne
• 200 gmozzarella, torn
• 200 gricotta
• 50 gpanko breadcrumbs
• 2 tbspolive oil, divided
• 40 gParmesan, finely grated
• Fine salt, to taste
• 15 gfresh basil, torn
• 1carrot, coarsely grated
• Black pepper, to taste

Method

1. 1Heat the oven to 200°C fan. Bring a large pan of well-salted water to the boil. Cook the penne for 3 minutes less than the packet timing, then drain.
2. 2Heat 1 tablespoon of the olive oil in a large ovenproof casserole over a medium heat. Add the onion and carrot with a pinch of salt and cook for 7 to 8 minutes, until soft and golden at the edges.
3. 3Add the garlic, tomato purée and oregano for 1 minute. Pour in the chopped tomatoes, chicken stock and sugar, then simmer for 12 minutes, until glossy and slightly reduced.
4. 4Season the chicken and stir it into the sauce. Simmer for 8 to 10 minutes, until the thickest piece reaches 75°C for 30 seconds. Taste the sauce and correct the salt and black pepper.
5. 5Fold in the penne and basil. Dot the ricotta across the top and tuck the mozzarella between it so the bake has molten pockets rather than a flat cheese lid.
6. 6Mix the panko and parmesan with the remaining olive oil until the crumbs look damp and sandy. Scatter them over the pasta and bake for 22 to 25 minutes, until bubbling at the edges and deeply golden.
7. 7Rest for 5 minutes before serving. The sauce will settle onto the pasta and the cheese will stay creamy rather than running off the spoon.

Per serving

kcal

721

protein

58.3g

fibre

5.6g

carbs

70.4g

fat

21.8g