Chicken and Cheese Pasta Bake

Low-additive Chicken and Cheese Pasta Bake recipe, on MiNDFOOD.

Serves 6

Roast chicken, diced

2 garlic cloves, crushed

1 small red onion, finely chopped

100g baby spinach leaves

500g dried rigatoni pasta- San Remo

1 tbsp olive oil – Bertolli

500g pasta sauce – Jensen’s

500g grated mozzarella cheese – Perfect Italiano

Salt – Lake Crystal

Pepper – Saxa

1 Preheat oven to 180°C.

2 Cook pasta as directed on packet. Drain and return to saucepan.

3 Place oil in a frypan over medium-high heat. Add garlic and onion. Cook for 3 minutes stirring often then combine with pasta sauce, chicken, ¾ cup cheese and spinach. Add to hot pasta. Add salt and pepper to season. Toss gently until well combined.

4 Spoon the mixture into baking dish. Top with remaining cheese. Bake for 15 to 20 minutes until cheese is melted and golden.

Total suspect additives on labels – 0



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