This creamy pasta bake recipe with chicken is a great winter family meal idea.
Ingredients
400g dried large shell pasta
2 tbsp olive oil
2 leeks, sliced into 1cm rings
1 garlic clove, finely chopped
150g frozen peas
300ml chicken stock
300g cooked, skinless and boneless chicken, shredded
250g Perfect Italiano Smooth & Creamy Ricotta
3 tbsp parsley, chopped
Zest of 1 lemon, plus 1 tbsp lemon juice
250g Perfect Italiano Perfect Bakes Cheese
Method
Preheat the oven to 200°C
Cook the pasta shells according to packet instructions. Once cooked, drain pasta and set aside
Place the olive oil in a large frypan over a medium-high heat. Add the leeks and saute for 5 minutes or until leek has softened. Add the garlic and cook for 2 minutes before adding the peas and chicken stock. Bring to a simmer and cook for 4 minutes
Add to the frypan the drained pasta, chicken, Perfect Italiano Original Ricotta, parsley, and lemon zest and juice. Season with salt and pepper and stir to combine all ingredients. Transfer into a large baking dish and sprinkle over the Perfect Italiano Perfect Bakes Cheese
Bake for 20-25 minutes or until the cheese is melted golden brown
