Chicken, Spinach and Ricotta Pasta Bake

Ingredients

• 300 g penne pasta
• 300 g cooked chicken breast
• 100 g baby spinach
• 250 g ricotta cheese
• 400 ml passata
• 1 clove garlic clove
• 125 g mozzarella
• 1 tbsp olive oil

Method

1. 1

   Preheat the oven to 200°C (180°C fan). Cook the penne for 2 minutes less than packet instructions, then drain.

2. 2

   Heat the oil in a pan and fry the crushed garlic for 1 minute. Add the passata and simmer for 5 minutes. Season lightly.

3. 3

   Shred the chicken. Wilt the spinach in a colander by pouring over boiling water, then squeeze out all excess moisture.

4. 4

   Stir the chicken, spinach and ricotta through the tomato sauce. Fold in the drained pasta and tip into an ovenproof dish.

5. 5

   Tear the mozzarella over the top and bake for 20–25 minutes until golden and bubbling.