Chicken and tomato pasta bake

Chicken pasta bake is a classic family meal and this chicken and tomato pasta bake recipe is so easy to make. Nothing beats pasta bake for a midweek dinner!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large frying pan and fry the onion and garlic for 5 mins until just softened. Add the chicken and fry for a further 5 mins, until browned all over. Stir in the chopped tomatoes, tomato paste, sugar and basil. Season with salt and freshly ground black pepper and simmer gently for 15 mins.

Step 2

Meanwhile, boil the pasta shapes in a large pan of lightly salted water according to the packet instructions. Preheat the oven to 220°C/425°F/Fan 200°C/Gas Mark 7.

Step 3

Drain the pasta shapes and stir in to the chicken and tomato sauce. Transfer to a shallow heatproof dish and sprinkle over the grated mozzarella. Bake for 15-20 mins until the cheese is golden and bubbling. Serve garnished with basil leaves and a sprinkling of ground black pepper.

Step 4

Top tips for making chicken and tomato pasta bake

Step 5

Sun-dried tomato paste has a more intense and earthy flavour than ordinary tomato puree. You'll find it in tubes or jars near the canned tomatoes in the supermarket

Step 6

Lovely as it is, get adventurous by adding some extra ingredients such as pepper, olives or spinach.

Step 7

To prepare the bake in advance, leave the pasta and chicken and tomato sauce to cool in the dish without the cheese topping. Cover and chill for up to 24 hrs. Then all you have to do is sprinkle with the cheese and cook at 200°C/400°F/Fan 180°C/Gas Mark 6 for 25-30 mins until piping hot.

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