Ingredients

300g wholemeal penne

2 tsp olive oil

2 peppers (1 yellow and 1 orange), deseeded and chopped

1 large courgette (160g), coarsely grated

3 large garlic cloves, finely grated

500g carton passata

1 tbsp smoked paprika

1½ tsp vegetable bouillon powder

1 tsp chilli powder (optional)

25g Kalamata olives (about 8), sliced

400g chicken breasts (2 large), cut into pieces

Large handful of basil, chopped, plus extra to serve

100g ricotta

20g finely grated mature cheddar

Instructions

Step 1: Cook the wholemeal penne according to the package instructions. Preheat the oven to 180°C (160°C fan)/gas mark 4.

Step 2: Heat the olive oil in a large pan over medium heat. Add the chopped peppers and fry for about 8 minutes, stirring occasionally until they start to soften.

Step 3: Add the grated courgette and finely grated garlic to the pan. Stir everything together and cook for a few more minutes.

Step 4: Pour in the passata, then stir in the smoked paprika, vegetable bouillon powder, chili powder if using, and sliced Kalamata olives. Let the mixture simmer gently for 3 to 4 minutes.

Step 5: Drain the cooked pasta, reserving some of the pasta water. Add the pasta and chicken pieces to the sauce along with half a mug of reserved pasta water and the chopped basil. Stir everything well to combine.

Step 6: Transfer the pasta mixture to a baking dish. In a bowl, mix the ricotta with 5 tablespoons of the reserved pasta water, then spread it evenly over the top of the pasta.

Step 7: Sprinkle the grated mature cheddar over the ricotta layer. Bake in the preheated oven for 35 minutes until golden and bubbling.

Step 8: Remove from the oven, scatter with extra basil leaves if desired, and serve hot.

Tips & Variations

For extra flavor, marinate the chicken pieces briefly in a little olive oil and smoked paprika before cooking.

Swap the wholemeal penne for gluten-free pasta if preferred.

Add a handful of spinach or kale to the sauce for an extra boost of greens.

If you like it spicier, increase the amount of chili powder or add a pinch of red pepper flakes.

Storage

Store any leftover pasta bake in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 180°C until heated through, or microwave it on medium power, stirring occasionally. This dish can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

FAQs

Can I use other types of cheese instead of ricotta and cheddar?

Yes, you can substitute ricotta with cottage cheese or mascarpone, and cheddar with mozzarella or gouda for a different but tasty result.

Is this recipe suitable for meal prepping?

Absolutely. This chicken pasta bake keeps well in the fridge and can be portioned out for multiple meals, making it a great option for meal prep.