Chicken & Potato Pasta Bake

A community recipe by TamuAndMina

Not tested or verified by Nigella.com

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Introduction

We were inspired by our aunty, who cooks food beautifully in layers. We had our own go.

Ingredients

Serves: 6-8 people

Metric Cups

500 grams pasta
1 jar of pasta sauce
1 large onion (washed, peeled and chopped)
4 cloves garlic (washed, peeled and chopped)
1 small fresh ginger (washed, peeled and chopped)
asian spices
salt (to taste)
freshly ground pepper (to taste)
3 chicken breasts (washed and diced)
100 grams mozzarella
4 large potatoes (washed, peeled and mashed)
1 teaspoon butter
2 tablespoons milk

17⅔ ounces pasta
1 jar of pasta sauce
1 large onion (washed, peeled and chopped)
4 cloves garlic (washed, peeled and chopped)
1 small fresh gingerroot (washed, peeled and chopped)
asian spices
salt (to taste)
freshly ground pepper (to taste)
3 chicken breasts (washed and diced)
3½ ounces mozzarella
4 large potatoes (washed, peeled and mashed)
1 teaspoon butter
2 tablespoons milk

Method

Chicken & Potato Pasta Bake is a community recipe submitted by TamuAndMina and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven at gas mark 5, 190 degrees Celsius. Put the pasta in a pot with salted water and leave to boil- check the packet to see how long you have to leave it in for.

Put the potatoes in a pot with salted water and leave to boil until tender. Put the pan to the heat. Wait for it to heat up and add the oil. Wait for the oil to be sizzling in the pan and then add the garlic.

Wait for the garlic to be golden brown and then add the onions and ginger. Add the salt, and leave the onions to soften. Once the onions are tender, add the spices and ground black pepper and stir.

Leave the onions to infuse the spices for three minutes. Add the diced chicken and stir. Leave on a low heat for ten minutes. Add the sauce and stir vigorously. Wait until the sauce is bubbling.

Once the pasta is boiled, drain and add to the sauce in handfuls of pasta, stirring in between. Leave the pasta on a low heat for ten minutes. Once the potatoes are tender, drain and mash vigorously with a large fork or potato masher.

Add the butter and milk and continue mashing. For a cheesy mash, add a sprinkle of mozzarella cheese. In a glass casserole dish, put in half of the pasta, then all of the mash.

Add the remaining pasta and top with all of the mozzarella cheese. Place in the oven for 10 minutes, or until the cheese melts. Finish by sprinkling ground black pepper on the top.

Preheat the oven at gas mark 5, 190 degrees Celsius. Put the pasta in a pot with salted water and leave to boil- check the packet to see how long you have to leave it in for.

Wait for the garlic to be golden brown and then add the onions and ginger. Add the salt, and leave the onions to soften. Once the onions are tender, add the spices and ground black pepper and stir.

Leave the onions to infuse the spices for three minutes. Add the diced chicken and stir. Leave on a low heat for ten minutes. Add the sauce and stir vigorously. Wait until the sauce is bubbling.

Add the butter and milk and continue mashing. For a cheesy mash, add a sprinkle of mozzarella cheese. In a glass casserole dish, put in half of the pasta, then all of the mash.

Add the remaining pasta and top with all of the mozzarella cheese. Place in the oven for 10 minutes, or until the cheese melts. Finish by sprinkling ground black pepper on the top.

Additional Information

We recommend that you put in the spices as your pasta will be pretty tasteless otherwise - spices like tumeric and chilli. If you want, you could add herbs instead. You can replace the chicken with tuna or vegetables. You can also use leftover pasta instead of making it from scratch. This dish is perfect for a rainy day. It's our favourite comfort food as it really is extremely filling and delicious.