Prep:  20 min
Cook:  25 min
Serves:  6
Average: 4 (15 votes)
Difficulty:
Cuisine:
Saved:
102
Recipe by: Perfect Italiano
Easy Italian penne pasta bake recipe made with chicken, vegetables and olives. Topped with Perfect Italiano, Perfect Bakes Cheese for a golden pasta bake the family will love.
Credit: Whisk Media Group

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Play Video: Italian Pasta Bake
Italian Pasta Bake
Ingredients:
Chicken Pasta Bake
Cheese Sauce
Method:
Chicken Pasta Bake
  1. Preheat the oven to 200°C / 180°C fan-forced. Cook penne in a large pan of boiling water according to packet instructions. Drain and set aside
  2. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken in batches until browned and cooked through. Transfer to a plate. Reduce heat to medium and add onion. Cook until lightly browned and softened. Return chicken to the pan and stir in capsicum, olives, spinach and basil. Cook until spinach is just wilted and remove from heat. Stir through pasta and set aside
Cheese Sauce
  1. Melt butter in a small saucepan over medium heat. Add flour and cook, stirring, for 1-2 minutes or until mixture bubbles. Gradually stir in milk and bring to the boil. Reduce heat to low and simmer, stirring, for 3-5 minutes or until sauce thickens. Stir in 1 cup of cheese and keep stirring until the cheese is melted. Season well to taste.
  2. Add cheese sauce to the pasta and chicken mixture and mix through
  3. Spoon mixture into a large 8-10 cup capacity baking dish and sprinkle with remaining cheese. Bake for 20-25 minutes or until heated through and the cheese is golden brown
Tips & Hints:
  • For a vegetarian alternative, omit chicken, add more vegetables and increase pasta to 500g.
  • Substitute roasted capsicum and olives with leftover roast vegetables.
  • For a quick version, coarsely chop leftover roast chicken or BBQ chicken and stir through pasta.
  • For a healthy twist use wholemeal pasta.
  • This is a great freezer-friendly recipe. Store in an airtight container. Label and date. Freeze for 2 months. Reheat in a low (160°C) oven, covered with foil until hot and bubbling.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.