Creamy chicken pasta bake

Creamy chicken pasta bake
  • 0:15 Prep
  • 0:35 Cook
  • 6 Servings
  • Capable cooks


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RSPCA Approved Chicken Breast Mince image

RSPCA Approved Chicken Breast Mince 500g

$11.00 per 1kg


White Onions image

White Onions 1 each

$7.00 per 1kg


  • 250 g medium shell pasta
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 500g chicken mince
  • 2 cloves garlic, crushed
  • 500 ml Massel chicken style liquid stock
  • 2 cups tomato passata sauce
  • 1 zucchini, halved lengthways, chopped
  • 1 bunch asparagus, trimmed, cut in 3 cm lengths
  • 80 g baby spinach leaves
  • 1/3 cup chopped fresh basil
  • 500g fresh ricotta (I used Paesanella)
  • 80g low-fat cheese, grated


  • Step 1
    Cook the pasta in a large pan of boiling water according to packet directions until al dente. Drain well.
  • Step 2
    Meanwhile, preheat oven to 200C. Heat the oil in a large, non-stick frying pan. Add the onion and cook, stirring 1-2 minutes until softened. Add the chicken mince, cook stirring 3-4 minutes, breaking up any lumps with a wooden spoon. Add the garlic, cook 1 minute.
  • Step 3
    Pour in the stock and passata sauce. Bring mixture to the boil, reduce heat and simmer, uncovered for 10-15 minutes or until sauce is reduced and thickened. Add zucchini and asparagus, cook 2 minutes. Remove from heat. Stir in spinach and basil. Season with pepper.
  • Step 4
    Spread the pasta shells into the base of a 6 cm deep, 18 x 29 cm base (6 x 22 x32 cm top) baking dish. Spoon the chicken mixture over the pasta. Combine the ricotta with half the cheese. Carefully spread over the top, almost to the edges. Scatter over the remaining cheese. Bake for 15-20 minutes or until golden on top. Serve.


Tip: This is a great ‘do ahead’ meal, which also freezes well. A must when time is limited! For a crunchy topping, add 2 tablespoons of multigrain bread crumbs to the remaining cheese and scatter over the top before baking.

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