Double Cheese Harissa Chicken Pasta Bake
with Pepper and Spinach
Pasta bakes are a crowd-pleasing dish, typically pairing tomatoey sauces with gooey melted cheese. Here, we're using twice the cheese with mozzarella and Cheddar, paired with a punchy harissa sauce.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
1 ball(s)
Mozzarella
(Contains Milk)
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 sachet(s)
Roasted Spice and Herb Blend
30 grams
Tomato Puree
28 grams
Red Wine Stock Paste
(Contains Sulphites)
75 grams
Creme Fraiche
(Contains Milk)
50 grams
Harissa Paste
(Contains Sulphites)
40 grams
Baby Spinach
240 grams
Diced British Chicken Breast
Not included in your delivery
1 tbsp
Honey
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
Peel and grate the garlic (or use a garlic press).
Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
Grate the Cheddar cheese. Preheat the grill to high.
Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the diced chicken and pepper chunks. Stir-fry until tender, 5-6 mins.
Lower the heat to medium and add the garlic and roasted spice and herb blend. Cook for 30 secs more.
Stir in the tomato puree, red wine stock paste, creme fraiche, honey and water for the sauce (see pantry for both amounts).
Bring the sauce to the boil, then lower the heat and simmer until thickened, 3-4 mins. Taste and season with salt and pepper if needed. IMPORTANT: Cook so there's no pink in the middle of the chicken.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
When ready, combine the cooked pasta and sauce (in whichever pan is biggest). Stir through the harissa paste (add less if you'd prefer things milder). Add a splash of water if it's a little too thick, then transfer to an appropriately sized ovenproof dish.
Scatter over the mozzarella and Cheddar.
Pop the dish under the grill and cook until the cheese is bubbling and golden, 4-5 mins.
When ready, share the harissa pasta bake between your bowls.
Enjoy!
