You can’t go wrong with a hearty, creamy pasta bake. This version is loaded with shredded chicken, crispy bacon pieces and greens for a perfect comfort meal.
Serves44
Cook time35 mins35 minutes
Prep time10 mins10 minutes
Ingredients
375g Coles Rigatoni Pasta
8 Coles Deli Bacon Rashers
1 tbs olive oil
1 brown onion, finely chopped
1 cup (160g) shredded Coles Hot Roast Chicken
2 zucchini, thickly sliced
300ml pouring (pure) cream
11/2 cups (120g) grated parmesan
60g baby spinach leaves
1 cup (70g) sourdough breadcrumbs (made from day-old sourdough)
1 tbs finely chopped sage
Fried sage leaves, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid.
Step 2
Meanwhile, reserve 3 bacon rashers. Coarsely chop the remaining bacon. Heat oil in a large deep frying pan over high heat. Add the chopped bacon and onion and cook, stirring, for 5 mins or until bacon is golden. Add the chicken, zucchini, cream and reserved cooking liquid. Bring to the boil.
Step 3
Stir in the pasta, 1 cup (80g) parmesan and the spinach. Season. Spoon the pasta mixture into a 10-cup (2.5L) baking dish. Sprinkle with the breadcrumbs, chopped sage and remaining parmesan. Bake for 20 mins or until golden.
Step 4
While the pasta bake is in the oven, place the reserved bacon on a baking tray and bake for 10 mins or until golden.
Step 5
Top pasta bake with bacon and fried sage leaves to serve.
