Chicken, Bacon and Tomato Pasta Bake
Pasta bakes have never been so mouth-watering with this epic recipe. Packed with protein, this pasta bake is perfect for lunch the next day too… if there’s any leftover!
Main Course
6
6 mins
45 mins
51 mins
Main Course
6
6 mins
45 mins
51 mins
Ingredients
550 grams of chicken thighs, cut into bite-sized pieces
1 onion, medium, diced
125 grams of bacon, cut into small pieces
3 cloves of garlic, diced
2 tins of chopped tomatoes
2 handfuls of baby spinach
500 grams of rigatoni, (or penne/spirals)
2 cups of mozarella, grated (or other favourite cheese)
salt
pepper
oil, for sautéing
Instructions
- Preheat oven to 200°C.
- Heat a drizzle of oil in a frying pan over a medium heat. Add the onion and cook until translucent. Add the bacon and garlic and cook for a few minutes. Add the chicken and sauté, tossing frequently for 3 minutes. Add the tomatoes. Bring to aboil and then simmer for 5 minutes. Season with salt and pepper.
- Cook the pasta in a large pot of salted water. Undercook the pasta by 2 minutes, as it will keep on cooking in the oven. Combine the pasta and the sauce. Stir through the baby spinach.
- Spoon into an oven-proof dish. Top with the grated cheese. Bake for 20 minutes until the cheese is melted and lightly browned at the edge. Serve!