Garlic Bread Pasta Bake
Turn up the notch on dinner with this Garlic Bread Pasta Bake! Creamy tomato pasta, hidden spinach and crispy garlic bread baked on top, this will become your new weeknight favourite.
Servings: 4 servings
Calories: 724kcal
Equipment
- Ovenproof dish
- Frying Pan
Ingredients
- 350 g (¾ lb) chicken breast diced into bite sized chunks
- 1 medium onion finely diced
- 1 teaspoon garlic granules
- 1 teaspoon Italian/mixed herbs
- 1 tablespoon tomato puree
- 400 g (14 oz) chopped tinned tomatoes
- 250 ml (1 cup) chicken stock
- 300 g (3 cups) dried pasta shapes
- 50 g (3.5 Tbsp) cream cheese
- 100 g (1 cup) cheddar cheese grated
- 1 large handful spinach
- 1 tablespoon olive oil
- salt & pepper
Topping
- 5 slices garlic bread
- 1 small handful cheddar cheese grated
Instructions
- Cook the pasta in salted water until al dente, then drain.
- Meanwhile, heat the olive oil in a large frying pan on a medium heat. Add the diced chicken and onion and cook for 6–7 minutes until golden and cooked through.
- Stir in the garlic granules, Italian herbs, tomato purée and seasoning. Let the tomato puree cook out for a minute.
- Pour in the chopped tomatoes and chicken stock, then bring to a simmer.
- Stir through the cream cheese until melted into the sauce.
- Add the cooked pasta and spinach and mix well until the spinach wilts down.
- Pour everything into an ovenproof dish and sprinkle over most of the cheese.
- Tear the garlic bread slices into chunks and scatter over the top. Finish with the remaining cheese.
- Bake at 200°C for 11–13 minutes until bubbling and the garlic bread is crispy and golden.
Video
Notes
Nutrition
Calories: 724kcal | Carbohydrates: 87g | Protein: 43g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 707mg | Potassium: 1045mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1391IU | Vitamin C: 15mg | Calcium: 306mg | Iron: 4mg
