Chicken, Bacon and Tomato Pasta Bake

A family-friendly baked pasta with chicken, bacon, courgette, carrot and mushrooms in a rich tomato sauce, topped with melted cheese.

Servings: 4

Prep: 15m

Cook: 1h

Total: 1h 15m

200g penne or fusilli pasta
1 onion, finely chopped
4 garlic cloves, finely chopped
3 rashers lean bacon, sliced into small pieces
2 chicken breasts, skin and fat removed, cut into bite-sized pieces (about 350g)
1 courgette, finely chopped
1 carrot, finely chopped
7 button mushrooms, sliced
480ml passata
240ml chicken stock
Handful of cherry tomatoes, halved
Splash of balsamic vinegar
Splash of Tabasco sauce
2 tbsp tomato purée
2 tsp dried oregano
Salt and pepper, to season
120g cheddar or mozzarella

Preheat the oven to 200°C (180°C fan).
Cook the pasta in a pan of boiling water until al dente, then drain and rinse with cold water to stop it cooking further.
Spray a frying pan with a little oil, add the chicken and cook until golden brown. Set aside.
Add the onion, garlic and bacon to the pan and brown for 2 minutes.
Add the remaining vegetables and cook for a further 5 minutes.
Add the passata, stock, balsamic vinegar, Tabasco, tomato purée and oregano and bring to the boil. Reduce the heat and simmer, covered, for about 20 minutes.
Transfer the mixture to a casserole dish along with the pasta and chicken. Season with salt and pepper and top with the cheese.
Bake for about 30 minutes, until the cheese on top is melted and golden.
Serve with your choice of sides.