themorleyhome.com
Chicken & Pepperoni Pasta Bake
- Serves
- 4
- Prep
- 15 minutes
- Cook
- 40 minutes
Ingredients
- 300g dried fusilli
- 2 large skinless chicken breasts, diced
- 75g pepperoni slices
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp dried mixed herbs
- 60g full-fat soft cheese
- 75g cheddar, grated
- 75g grated mozzarella
- 1 tbsp olive oil
Method
- Heat oven to 200°C (180°C fan/gas 6). Cook pasta for 2 minutes less than the pack time. Reserve 100ml cooking water, then drain.
- Heat the oil in a large frying pan over a medium-high heat. Fry chicken for 6–8 minutes until golden. Add the pepperoni and fry for 1 minute.
- Stir in tomato purée, oregano, paprika and mixed herbs. Add tomatoes and the reserved water. Simmer gently for 10 minutes.
- Stir in soft cheese, then pasta. Transfer to a baking dish and top with cheddar and mozzarella.
- Bake for 20 minutes until golden and bubbling, and ensure everything is piping hot.