Healthy Chicken Pasta Bake

Name: Healthy Chicken Pasta Bake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: Serves 4
Cuisine: italian
Ingredients: 300g wholemeal penne; 2 tsp olive oil; 2 peppers (we used 1 yellow and 1 orange), deseeded and chopped; 1 large courgette (160g), coarsely grated; 3 large garlic cloves finely grated; 500g carton passata; 1 tbsp smoked paprika; 11/2 tsp vegetable bouillon powder; 1 tsp chilli powder (optional); 25g Kalamata olives (about 8), sliced; 400g chicken breasts (2 large), cut into pieces; large handful of basil chopped, plus extra to serve; 100g ricotta; 20g finely grated mature cheddar

3.80 (43)

⏱ 60 mins 🍽 Serves 4 🌶 italian ✅ Easy 🏷 Main course

This wholesome Italian pasta bake combines wholemeal penne with chicken, peppers and courgette in a rich passata sauce. Flavoured with smoked paprika and garlic, it's topped with a creamy ricotta and mature cheddar layer before baking. A simple yet satisfying dinner that serves four people and is packed with nutritious ingredients.

Ingredients

300g wholemeal penne
2 tsp olive oil
2 peppers (we used 1 yellow and 1 orange), deseeded and chopped
1 large courgette (160g), coarsely grated
3 large garlic cloves finely grated
500g carton passata
1 tbsp smoked paprika
11/2 tsp vegetable bouillon powder
1 tsp chilli powder (optional)
25g Kalamata olives (about 8), sliced
400g chicken breasts (2 large), cut into pieces
large handful of basil chopped, plus extra to serve
100g ricotta
20g finely grated mature cheddar

Method

Cook the pasta according to the pack instructions. Preheat your oven to 180C/160C fan/gas 4.
While the pasta cooks, warm the oil in a large pan and cook the peppers for 8 mins, stirring until they begin to soften. Stir in the courgette and garlic for a few minutes more, then pour in the passata and add the smoked paprika, bouillon, optional chilli, and olives. Let it simmer for 3-4 mins.
Drain the cooked pasta, saving some of the water. Combine the pasta with the sauce, adding the chicken pieces, half a mug of the reserved pasta water and the chopped basil. Mix thoroughly before transferring everything to a baking dish.
In a bowl, blend the ricotta with 5 tbsp of the saved pasta water. Spread this mixture over the pasta. Finish by sprinkling the grated cheddar on top. Bake for 35 mins. Garnish with extra basil leaves if desired before serving.