A wonderfully satisfying pasta bake, made with plenty of vegetables, chicken and a creamy tomato sauce with ricotta and mozzarella. Full of flavour, very easy to make, and ready in just under 45 minutes. Proper comfort food, cosy and a dish the whole family will happily eat.
What’s more, the little washing-up that comes with the preparation can be done while the pasta is in the oven – win-win.
Feel free to use whatever vegetables you have to hand – there is really no limit to what you can put in. Try broccoli, aubergine, green beans, carrots in small dice or whatever you happen to have: If you like mushrooms, I would always recommend using them, as they give the sauce a wonderful depth of flavour. If you don’t, simply leave them out and add other vegetables instead.
Pasta al Forno – Baked pasta with chicken, vegetables and ricotta
Recipe for a hearty pasta bake with plenty of vegetables, juicy chicken and a creamy tomato sauce with ricotta and mozzarella.
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Ingredients
- 500 g pasta
- 450 g chicken, cut into bite-sized pieces
- 250 g mushrooms, sliced
- 1 courgette, cut into small dice
- 1 red pepper, cut into strips
- 1 onion, roughly chopped
- 4 cloves garlic, crushed or grated
- 2 handfuls fresh spinach
- 6 sprigs fresh basil, leaves only
- 1 tin chopped tomatoes
- 250 g ricotta (mascarpone also works beautifully in this dish)
- 175 g grated mozzarella
- 80 g Parmesan, finely grated
- 1/2 tsp chilli flakes
- Salt and pepper
- Oil
- Approx. 300 ml cooking water from the pasta
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Method
- Heat a splash of oil in a frying pan and brown the chicken – it does not need to be cooked through, just browned. Season the chicken with salt and pepper and set it aside on a plate.
- Add a little more oil to the same pan and fry the mushrooms over a high heat for a couple of minutes.
- Add the onion, garlic, pepper, courgette and chilli flakes and fry for 5 minutes, until the onion is translucent.
- Return the chicken to the vegetables, add the fresh basil and pour over the chopped tomatoes and ricotta, then heat through thoroughly for about 10 minutes.Season to taste with salt and pepper.
- Meanwhile, cook the pasta; it should be cooked a couple of minutes less than stated on the packet, as it finishes cooking in the oven. Remember to save 300 ml of the pasta cooking water.
- Stir the Parmesan and spinach into the sauce and keep stirring until the spinach has wilted.
- Then fold in the pasta along with 300 ml of the cooking water, making sure everything is well combined.
- Grease an ovenproof dish with a little oil and spoon in 1/3 of the pasta mixture. Sprinkle with mozzarella, add another 1/3 of the pasta mixture and sprinkle with mozzarella. Top with the remaining pasta mixture and sprinkle with the last of the mozzarella. If you have any Parmesan left, a light sprinkling on top certainly does no harm either.
- Bake the pasta in a preheated conventional oven (top and bottom heat) at 175°C for about 20 minutes.
- Let it rest for 5 minutes before serving and top, if you like, with a little freshly chopped parsley, basil or similar.
Nutrition
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Glæder mig til at prøve opskriften. Ved du om den kan fryses?
Hej Charlotte
Håber det bliver godt 🙂
Har ikke prøve at fryse, men pastaretter generelt kan godt fryses – men ricottaen kan vist godt ændre lidt konsistensen:)
Warm wishes, Dianna
Jeg har problemer med rikottaen. Den koger ikke ud.
Hej Anette
Det lyder underligt, den skal jo bare røres i, ligesom feks. mascarpone, til den “smelter” sammen med resten af retten.
Warm wishes, Dianna
Ny favorit lasagnette her i huset
Hej Heidi
Hvor er det bage dejligt at høre, tusind tak:)
Warm wishes, Dianna
Smager fantastisk❤️
Hej Birgitte
Tusind tak for din besked, – det er jeg så glad for at høre 🙂
Warm wishes, Dianna
Hej Diana – igen igen en fantastisk opskrift ! jeg lavede den med Mascarpone…Man kan sagtens tilsætte lidt flere chiliflager end anbefalet det giver lige det der ekstra pift…alternativt kan man give den et sjat chiliolie på ved servering…
Hej Nils
Ej hvor er det bare dejlige at høre, – tusind tusind tak:)
Og mascarpone, – jeg elsker det også, og laver det faktisk oftest også selv med mascarpone, så cremet:)
Og jeg er så enig med chilien, – herhjemme er børnene bare ikke helt overbevist om at chili er vejen frem, så vi tilsætter også selv ekstra ved bordet:)
Tak for din besked, den varmer:)
Rigtig god aften.
De bedste hilsner
Dianna
Hi, can I do step 1-8, pLaCE it in the fridge and bake it 2 hours later? Or it should be done immediately?
Hi Isabel
Yes you can do that, no problem 🙂 Please be aware, that you will have to heat the dish for longer, because it will be cold after the fridge 🙂 If possible, take it out 20 minutes before you put it in the oven 🙂
I would recommend to heat the oven to 200 degrees celcius (traditional oven), and heat/bake the dish for 25-30 minutes.
Hope you’ll like it 🙂
Best regards
Dianna
Er det kyllingerester eller fersk kylling du bruger?
Hej Elin
Det er fersk kylling der skal bruges:)
De bedste hilsner
Dianna