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Chicken and cheese pasta bake
Chicken and cheese pasta bake
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Delicious roast chicken bake with baby spinach and gooey melted mozzarella - a perfect dinner choice!
Ingredients:
  • 1.6kg whole chicken
  • 1 lemon, halved
  • 9.20 gm olive oil
  • 400g dried tortiglioni or rigatoni pasta
  • 18.20 gm olive oil
  • 2 garlic cloves, crushed
  • 1 small red onion, finely chopped
  • 500g jar tomato pasta sauce
  • 500.00 ml grated mozzarella cheese
  • 100g baby spinach leaves
Instructions:
  • Preheat the oven to 220C. Lightly grease a roasting pan and place a wire rack inside. Trim excess fat from the chicken, discard the neck, and rinse the chicken, inside and out, under cold running water. Pat dry with paper towels and season the cavity with salt and pepper.
  • Squeeze lemon juice over chicken, massaging it into the skin. Place lemon halves inside chicken cavity and tie legs with kitchen string.
  • Coat chicken with oil and season generously with salt and pepper. Arrange the chicken breast-side up on a rack in a roasting pan. Roast for 1 hour or until a skewer inserted into the chicken thigh produces clear juices. Let it rest, covered, for 10 minutes before serving.
  • Peel off chicken skin, meat, and discard bones. Chop the flesh roughly.
  • Preheat the oven to 180C. Cook pasta in a large saucepan of boiling salted water according to package instructions until just tender. Drain and return to the saucepan.
  • Heat oil in a frying pan until sizzling. Sauté garlic and onion until tender, about 3 minutes. Mix with pasta sauce, chicken, 3/4 cup cheese, and spinach. Season with salt and pepper. Toss delicately until fully combined.
  • Transfer the pasta mixture into a 7cm deep, 24cm x 19cm (base) baking dish. Sprinkle the remaining cheese on top. Bake for 15 to 20 minutes until golden and completely heated. Serve hot.

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