Chicken Pasta Bake with Ricotta & Golden Mozzarella

Ingredients

• 600 g chicken breast mini fillets, diced
• 150 ml chicken stock
• 2 x 400g tins chopped tomatoes
• 2 tbsp tomato puree
• 1 onion, finely diced
• 3 garlic cloves, sliced
• 1½ tsp dried oregano
• 1 tsp caster sugar
• 400 g penne
• 200 g mozzarella, torn
• 200 g ricotta
• 50 g panko breadcrumbs
• 2 tbsp olive oil, divided
• 40 g Parmesan, finely grated
• salt and black pepper to taste
• 15 g fresh basil, torn
• 1 carrot, coarsely grated

Method

1. Heat 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. Heat 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. Add 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. Season 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. Fold 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. Mix 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. Rest for 5 minutes before serving. The sauce will settle onto the pasta and the cheese will stay creamy rather than running off the spoon.