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 garlic clove
- 125 g mozzarella
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 634 kcal
- Protein
- 47.3 g
- Carbohydrate
- 60.8 g
- of which sugars
- 8.7 g
- Fat
- 20.6 g
- of which saturates
- 10.2 g
- Fibre
- 4.4 g
- Salt
- 0.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Cook the penne for 2 minutes less than packet instructions, then drain.
- 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
Shred the chicken. Wilt the spinach in a colander by pouring over boiling water, then squeeze out all excess moisture.
- 4
Stir the chicken, spinach and ricotta through the tomato sauce. Fold in the drained pasta and tip into an ovenproof dish.
- 5
Tear the mozzarella over the top and bake for 20–25 minutes until golden and bubbling.
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