Description
This Creamy Tomato Pasta Bake is a comforting and flavorful dish featuring tender pasta shells combined with a rich tomato and cream sauce, sautéed vegetables, and optionally shredded chicken. Topped with gooey melted cheese and baked to golden perfection, it’s perfect for a hearty family meal.
Ingredients
Scale
Pasta and Sauce
- 350 grams Pasta Shells (or penne, spirals etc)
- Water (for boiling pasta)
- 1/2 Onion, finely diced
- 1 Tablespoon Garlic, minced
- 1 teaspoon Mixed Herb, dried
- 2 Carrots, peeled and grated
- 2 Courgettes, peeled and grated
- 2 to 3 Cups Tomato Pasta Sauce, 500-700 mls (700 mls recommended)
- 2/3 Cup Cream, 165 mls
- Pinch of Salt & Pepper
- 1 Tablespoon Olive Oil
Protein and Cheese
- 200 grams Cold Shredded Chicken (optional)
- 200 grams Grated Cheese
Instructions
- Preheat Oven: Preheat your oven to 180°C using the fan bake setting to ensure even cooking.
- Prepare Ingredients: Set aside a large lasagne or baking dish. Finely dice half an onion, peel and grate the carrots and courgettes, mince the garlic if fresh, and shred cold deli chicken if using.
- Cook Pasta: Bring a large pot of water to a rolling boil, add a generous pinch of salt, then add the pasta shells. Boil for 9-10 minutes until just al dente, then drain using a slotted spoon to reserve some pasta water with the pasta.
- Sauté Vegetables: In a large frying pan, heat one tablespoon of olive oil over medium heat. Add the diced onion and sauté for about one minute until softened.
- Add Garlic and Herbs: Stir in the minced garlic and dried mixed herbs and cook for an additional minute, releasing their aromas.
- Cook Grated Vegetables: Add the grated carrot and courgette to the pan and cook for 4-5 minutes, stirring frequently, until the vegetables start to soften.
- Add Sauce and Cream: Pour in the tomato pasta sauce, add a pinch of salt and pepper, and stir in the cream. Reduce heat to low and combine everything thoroughly.
- Add Chicken: If using, stir in the shredded chicken, cooking it through for about 2-3 minutes to warm it evenly.
- Combine Pasta and Sauce: Remove the pan from heat. Using a slotted spoon, transfer the cooked pasta into the sauce mixture so some pasta water adds richness and helps the sauce bind.
- Assemble in Baking Dish: Fold the pasta through the sauce mixture evenly, then pour everything into the prepared baking dish.
- Add Cheese and Bake: Generously sprinkle grated cheese over the top and bake in the preheated oven for approximately 20 minutes until the cheese is golden brown and bubbling.
- Serve: Serve the pasta bake hot as is, or pair it with a fresh salad and crusty bread for a complete meal.
- Enjoy: Indulge in this creamy, cheesy, and veggie-packed pasta bake with your family or friends!
Notes
- You can substitute pasta shells with penne or spiral pasta if preferred.
- The shredded chicken is optional and can be omitted for a vegetarian version; consider adding more vegetables or plant-based protein.
- Using the pasta water with the sauce helps the sauce cling better to the pasta, enhancing flavor and texture.
- Adjust the amount of cream depending on desired richness.
- For a lighter dish, use low-fat cream and reduced-fat cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Keywords: creamy tomato pasta bake, baked pasta, cheesy pasta, chicken pasta bake, vegetable pasta bake, comfort food, family dinner
