Mediterranean Chicken Pasta Bake

2 Mar


A pasta bake is one of those forgotten greats of cooking that is taken for granted all too much. A lot of the time people underestimate how useful and delicious a pasta bake can be. It’s contents can vary hugely, from creamy sauces to pesto sauces and from chicken to sausages but whatever way you chose to make it, it’s always a crowd pleaser and a great little trick to have up your sleeve. Pasta bakes are fantastic for feeding a crowd or if you want to have a dinner that you can pre-make and just pop in the oven when you want it. This  recipe does have quite a few parts to it, but it can be easily tweaked to make it simpler. Such as, you can use a jar of tomato sauce instead of making your own, leave out the chicken for a vegetarian version or leave out the veg. This dish ticks all the right boxes for me and is a great one to bring to BBQs or to a picnic.


Mediterranean Chicken Pasta Bake (Serves 3-4)

5-6 large button mushrooms, quartered

1/2 red pepper, roughly diced

1/2 green pepper, roughly diced

1/2 courgette, roughly diced

1 onion, cut into wedges

1 1/2tbsp olive oil

1/2tsp dried oregano

1/2tsp dried basil

300-400g pasta shapes

3 chicken breasts, diced

2tbsp rapeseed oil

1 ball of mozzarella, thinly sliced

1 large ripe tomato, thinly sliced

For the Tomato Sauce:

1 onion, diced

2 large garlic cloves, minced

1 x 400g tin chopped tomatoes

1/2tsp dried oregano

1/2tsp dried basil

3/4tsp granulated sugar

salt and pepper

  • Preheat the oven to 200ºc/395ºf.
  • Toss together the mushrooms, peppers, courgette and onion in a large casserole dish and drizzle with the olive oil. Season with the oregano, basil and salt and pepper to taste. Bake in the oven for 20mins until the veg is softened.
  • Meanwhile make your tomato sauce. Heat 1tbsp rapeseed oil in a small pot and fry the onion and garlic over a medium heat until softened, 3-4mins. Pour in the tinned tomatoes and sprinkle in the oregano, basil and sugar. Bring to the boil and reduce the heat. Season with salt and pepper and simmer for about 5mins then blend with a stick blender.
  • Cook your pasta according to the packet instructions. Drain, cover and set aside until needed.
  • Heat 1tbsp rapeseed oil in a large frying pan and cook the chicken for 5-6mins until cooked all the way through. Season with salt and pepper and set aside.
  • When everything is cooked, add the chicken, pasta and tomato sauce to the casserole dish with the veg and stir to combine. Layer the slices of mozzarella and tomato over the top, however you like and bake in the oven for 15-20mins until the mozzarella is melted and slightly golden.
  • Serve hot with a fresh, mixed salad.

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