Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr | Yield: 6 Servings
If you want comfort food today, then this recipe is one to try! In just an hour, you will surely enjoy this Cheesy Pasta Bake With Chicken And Bacon! It is loaded with incredible flavors that the whole family is going to love!
INGREDIENTS :
- 1 tablespoon tomato puree
- 800 grams tinned chopped tomatoes
- 100 grams mozzarella – grated
- 3 large chicken breasts – cut into bite-size chunks
- 100 grams strong cheddar cheese – grated
- ½ teaspoon dried oregano
- 1 yellow bell pepper – de-seeded and chopped
- Small bunch of parsley – roughly torn
- A pinch of salt and pepper
- 1 red bell pepper – de-seeded and chopped
- 6 rashers cooked bacon – chopped
- 2 cloves garlic – peeled and minced
- 1 tablespoon vegetable oil
- 100 grams of fresh baby spinach
- 120 ml double (heavy) cream
- ½ teaspoon dried thyme
- 1 large onion – peeled and chopped
- 400 grams dried pasta shapes – (I used rigatoni)
DIRECTIONS :
- Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
- Cook the pasta according to the package instructions. Drain.
- Place a large frying pan on the stove and turn the heat to medium. Add oil and allow it to become hot.
- Add the chicken into the hot pan, then cook for 5 minutes or until both sides turn golden brown. Add the onion and chopped peppers, then sauté for a few minutes until soft.
- Add the thyme, garlic, oregano, salt, pepper, and tomato puree. Stir and cook for about 2 minutes or until aromatic.
- Stir in the cream and tinned tomatoes to combine and allow it to boil.
- Toss in the spinach, cooked pasta, and bacon until coated with the sauce. Transfer everything to a large baking dish and spread it evenly. Scatter the grated cheese on top.
- Bake the dish for 25 minutes in the preheated oven, or until the cheese turns golden brown.
- Remove from the oven and garnish with freshly chopped parsley.
- Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
CHEESY PASTA BAKE WITH CHICKEN AND BACON RECIPE
Yield:
6
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Ingredients
- 1 tablespoon tomato puree
- 800 grams tinned chopped tomatoes
- 100 grams mozzarella – grated
- 3 large chicken breasts – cut into bite-size chunks
- 100 grams strong cheddar cheese – grated
- ½ teaspoon dried oregano
- 1 yellow bell pepper – de-seeded and chopped
- Small bunch of parsley – roughly torn
- A pinch of salt and pepper
- 1 red bell pepper – de-seeded and chopped
- 6 rashers cooked bacon – chopped
- 2 cloves garlic – peeled and minced
- 1 tablespoon vegetable oil
- 100 grams of fresh baby spinach
- 120 ml double (heavy) cream
- ½ teaspoon dried thyme
- 1 large onion – peeled and chopped
- 400 grams dried pasta shapes – (I used rigatoni)
Instructions
- Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
- Cook the pasta according to the package instructions. Drain.
- Place a large frying pan on the stove and turn the heat to medium. Add oil and allow it to become hot.
- Add the chicken into the hot pan, then cook for 5 minutes or until both sides turn golden brown. Add the onion and chopped peppers, then sauté for a few minutes until soft.
- Add the thyme, garlic, oregano, salt, pepper, and tomato puree. Stir and cook for about 2 minutes or until aromatic.
- Stir in the cream and tinned tomatoes to combine and allow it to boil.
- Toss in the spinach, cooked pasta, and bacon until coated with the sauce. Transfer everything to a large baking dish and spread it evenly. Scatter the grated cheese on top.
- Bake the dish for 25 minutes in the preheated oven, or until the cheese turns golden brown.
- Remove from the oven and garnish with freshly chopped parsley.
- Serve and enjoy!
