Description
This healthy chicken pasta bake features wholemeal penne combined with a flavorful vegetable-rich tomato sauce, tender chicken pieces, and a creamy ricotta topping, finished with mature cheddar for a deliciously comforting meal that’s both nutritious and satisfying.
Ingredients
Scale
Pasta
- 300g wholemeal penne
- 2 tsp olive oil
Vegetables and Sauce
- 2 peppers (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
- 1½ tsp vegetable bouillon powder
- 1 tsp chilli powder (optional)
- 25g Kalamata olives (about 8), sliced
- Large handful of basil, chopped, plus extra to serve
Protein and Toppings
- 400g chicken breasts (2 large), cut into pieces
- 100g ricotta
- 20g finely grated mature cheddar
Instructions
- Cook the pasta: Cook the wholemeal penne according to the package instructions until al dente. Drain the pasta, reserving some of the pasta water for later use.
- Prepare the sauce base: While the pasta cooks, heat 2 teaspoons of olive oil in a large pan over medium heat. Add the diced peppers and fry for about 8 minutes, stirring occasionally until they begin to soften.
- Add vegetables and seasoning: Stir in the grated courgette and garlic cloves, cooking for a few more minutes to combine the flavors. Then, pour in the passata and add smoked paprika, vegetable bouillon powder, optional chilli powder, and sliced Kalamata olives. Stir well and let the mixture simmer gently for 3 to 4 minutes.
- Combine pasta, chicken, and sauce: Add the drained pasta to the sauce along with the raw chicken pieces, half a mug of pasta water, and chopped basil. Mix thoroughly to ensure the chicken is evenly distributed and coated with sauce.
- Assemble the bake: Transfer the mixture into a baking dish, spreading it evenly. In a separate bowl, mix the ricotta with 5 tablespoons of the reserved pasta water to create a smooth topping. Spread this ricotta mixture over the pasta evenly, then sprinkle the grated mature cheddar on top.
- Bake: Preheat the oven to 180°C (160°C fan)/Gas mark 4. Bake the assembled dish in the oven for 35 minutes, until the chicken is cooked through and the cheese is golden and bubbling.
- Serve: Remove from the oven and scatter with extra fresh basil leaves before serving.
Notes
- To ensure the chicken cooks completely, cut chicken breasts into smaller, even-sized pieces.
- Adding the reserved pasta water helps to keep the sauce moist and binds the ingredients together.
- For a spicier version, increase the amount of chilli powder or add fresh chopped chillies.
- You can substitute wholemeal penne with other whole grain pasta shapes if preferred.
- This dish freezes well—store leftovers in an airtight container for up to 2 months and reheat thoroughly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Keywords: healthy chicken pasta bake, wholemeal pasta bake, chicken dinner, baked pasta, healthy dinner recipe
