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Pasta al Forno - Bagt pasta med kylling, grøntsager og ricotta
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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.
Course Main course
Cuisine Italian
Total Time 45 minutes
Servings 6 people

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

Instructions

  • 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.