bohemianwanderer – This creamy pasta bake combines tender pasta with chicken, sun-dried tomatoes, spinach, and two types of cheese. The recipe serves four and uses a simple sauce made with cream, milk, chicken stock, and Italian herbs.
Start by preheating the oven to 180C fan. Bring a large saucepan of salted water to a boil, then add 300g of dried short pasta.
Cook the pasta for six minutes, as it will continue cooking while the dish bakes. Drain the pasta thoroughly, but reserve some of the cooking water before setting the pasta aside.
Meanwhile, heat one tablespoon of unsalted butter and one tablespoon of extra-virgin olive oil. Use a large flameproof casserole dish and place it over medium heat.
Add one finely chopped onion and two finely chopped garlic cloves. Sauté them for three to four minutes until fragrant and beginning to soften.
Sprinkle two tablespoons of plain flour and one teaspoon of dried Italian herbs over the softened onion mixture. Stir everything for one minute until the ingredients form a smooth paste.
Gradually whisk in 250ml of thickened cream, 250ml of full-cream milk, and 180ml of chicken stock. You can alternatively use 180ml of the reserved pasta water.
Continue whisking until the sauce becomes smooth and free of lumps. Bring the mixture to a gentle simmer and cook for three to four minutes.
Stir the sauce frequently while it cooks until it becomes slightly thicker. If the sauce becomes too thick, add more reserved pasta water until it reaches the desired consistency.
Season the creamy sauce with salt flakes and black pepper if desired. The seasoning can be adjusted again after the remaining ingredients have been added.
Add the Chicken, Vegetables and Cheese
Add 75g of chopped sun-dried tomatoes to the creamy sauce. Their concentrated flavour adds a sweet and slightly tangy element to the rich mixture.
Stir in 350g of cooked shredded chicken and two handfuls of baby spinach leaves. Continue mixing until the chicken is evenly distributed and the spinach begins to soften.
Add 50g of freshly grated parmesan and 150g of freshly grated mozzarella. Stir thoroughly so the cheeses combine with the warm sauce and create a richer, creamier mixture.
Tip the partially cooked pasta into the casserole dish. Toss everything together until the pasta is completely coated with the creamy sauce.
The reserved pasta water provides additional flexibility when adjusting the sauce. Add small amounts as needed if the mixture becomes too thick before baking.
Once everything is evenly combined, spread the mixture throughout the casserole dish. Add extra grated mozzarella over the top if desired.
Transfer the casserole dish to the preheated oven. Bake the pasta until the dish is hot and the cheese on top is melted and bubbling.
The pasta finishes cooking during its time in the oven, which is why it only needs six minutes in the boiling water. This also allows the short pasta to absorb some of the creamy sauce while baking.
For a richer finish, the optional parmesan and mozzarella can both be included. Extra mozzarella on top creates an additional layer of melted cheese across the finished bake.
Allow the pasta bake to settle briefly after removing it from the oven. Serve it warm while the sauce remains creamy and the melted mozzarella is still soft.
