
MASCARPONE PASTA BAKE
A creamy tomato and herbs based pasta layered with cheese
Ingredients
- 500 pasta (preferably penne)
- 1 tbsp olive oil
- 225g or ½ bottle mascarpone sauce (alternatively follow the recipe)
- 250g or ½ bottle white sauce (alternatively follow the recipe)
- 2 tsp mixed herbs (a mix of dried parsley, basil and oregano)
- Salt to taste
- 1 tsp red chilli flakes
- 3-4 chopped tomatoes
- 4-5 garlic cloves (finely chopped)
- 1 small onion (diced)
- 200 g chicken breast cut in small cubes
- A bowl of mixed vegetable cut into cubes (carrots, peas, broccoli, courgette and sweet corn preferably. However, you can use vegetables of your choice)
- 150 g Cheddar cheese grated (for topping )
Instructions
- Boil the pasta and keep aside. Don’t throw away all the water, keep some aside for later.
For the sauce
- , sauté garlic and onion in the olive oil. When the onion becomes transparent add chicken and fry for few minutes. Stir in the tomatoes, herbs, salt and chilli flakes. fry for 2-3 minutes. Now add the mixed vegetables, fry for another 2-3 minutes and then add just 1/2 cup water and cover and simmer cook for 10-15mins or until the chicken and vegetables are cooked. We need to add one thing at a time and fry each one of them for couple of minutes because we don't want to make the whole thing watery by adding everything together. Also we don't want to overcook the chicken and vegetables. Check, if the chicken and vegetables are tender, add the mascarpone sauce, boiled pasta and mix it.