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Chicken and ratatouille pasta bake recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Freezer-friendly cheesy chicken and ratatouille pasta bake, ideal for quick family dinners.
Ingredients:
  • 300g Free Range Chicken Thigh, trimmed, thinly sliced
  • 1 brown onion, thinly sliced
  • 1 tsp dried oregano
  • 1 eggplant, chopped
  • 1 red capsicum, chopped
  • 2 zucchini, chopped
  • 44.40 gm tomato paste
  • 410g can crushed tomatoes
  • 300g dried rigatoni pasta
  • 125.00 ml pitted kalamata olives
  • 200g Mozzarella Cheese Block (500g), thinly sliced
  • Small fresh basil leaves, to serve
Instructions:
  • In a large saucepan over medium heat, sauté chicken, onion, garlic, and oregano until softened, about 5 minutes. Add eggplant, capsicum, and zucchini and cook for an additional 5 minutes until starting to soften.
  • Pour in a generous amount of wine and a dollop of tomato paste, allowing the mixture to come to a boil. Next, gently stir in the tomatoes and lower the heat to medium-low. Let it simmer without a lid for about 15 minutes, or until the veggies have reached desired tenderness.
  • Preheat your oven to 200C/180C fan-forced while cooking pasta in a large saucepan of boiling, salted water according to package instructions. Once cooked, drain the pasta.
  • Combine the pasta and olives with the vegetable mixture, tossing gently. Transfer everything to a 6cm-deep 24cm x 32cm baking dish. Sprinkle mozzarella on top and bake for 20 to 25 minutes until the cheese melts and the pasta edges are golden. Serve with a sprinkle of basil leaves.

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