Picture this – you want to have a hot, filling and satisfying lunch, but you don't want to spend hours making it. We have the answer. Pasta baked with shredded chicken, spinach, tomatoes and creamy mascarpone that are full of flavour and made in one pan and the oven. It works for a meal prep or as a weekend comfort food that will fill you up and warm you up in winter, too.🥘
Nutrition (1 serving)
- 352 kcal
- 25 g carbohydrates
- 13 g fats
- 33 g protein
Per 5 portions
- 250 g chickpea pasta
- 400 g puttanesca sauce
- 400 g ready-to-eat chicken
- 120 g ricotta
- 90 g cherry tomatoes
- 80 g baby spinach
- 40 g grated mozzarella cheese
- 40 g gouda
- 2 cloves garlic
- 1 red onion
- 1 tbsp olive oil
- salt
- pepper
- basil
Instructions
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Cook the pasta until it's al dente. They'll finish cooking in the sauce, so make sure they're not too soft.
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Heat oil in a pan and add finely chopped onion and garlic. Sauté for a bit and then add shredded ready‑to‑eat chicken, halved tomatoes and baby spinach.
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Add the tomato sauce and ricotta. Season with salt, pepper, and herbs.
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Transfer the pasta and the sauce to a baking tray and mix well. Sprinkle over the grated Gouda. Cover with a lid or a foil with several holes in it and bake in an oven preheated to 185 °C for 30 minutes. After 30 minutes, remove the lid or foil and cook for another 20 minutes.
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Serve it with more grated cheese, or use it for your meal prep.
Enjoy!
