CHICKEN PASTA BAKE RECIPE | JAMIE MAGAZINE RECIPES
A delicious pasta bake for the whole family to enjoy from the lovely Chiappa sisters. Great for using up leftover chicken.
Total Time 1 hours
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
- Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
- Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
- Dice the cooked chicken.
- To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
- Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.
Nutrition Facts : Calories 400 calories, FatContent 14.9 g fat, SaturatedFatContent 6.8 g saturated fat, ProteinContent 26.9 g protein, CarbohydrateContent 39.4 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 0.48 g salt, FiberContent 2.2 g fibre
CHICKEN PASTA BAKE RECIPE | BBC GOOD FOOD
Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
Provided by Esther Clark
Categories Dinner, Main course, Pasta
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
- Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
- Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
Nutrition Facts : Calories 575 calories, FatContent 30 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 5 grams fiber, ProteinContent 33 grams protein, SodiumContent 0.5 milligram of sodium
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Reviews 4.2
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SAUSAGE PASTA BAKE RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Total Time 1 hours
Calories 599 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
- Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
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Reviews 4.5
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Calories 630 per serving
- If making ahead to bake at a later date: Wrap foil-covered baking dish in double layer of plastic wrap; label and freeze up to 3 months. To thaw and bake: Thaw overnight or until completely thawed in refrigerator. Remove plastic. Cover with foil. Bake 50 to 60 minutes or until center is hot (165°F) and cheese is melted.
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Reviews 4.7
Total Time 55 minutes
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Calories 356 calories per serving
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