Try this healthy chicken pasta bake with peppers, courgette and ricotta for a nutritious midweek dinner. It’s sure to be a hit with everyone
Prep:10 mins
Serves 4
300g wholemeal penne2 tsp olive oil2 peppers (we used 1 yellow and 1 orange), deseeded and chopped1 large courgette (160g), coarsely grated3 large garlic cloves, finely grated500g carton passata1 tbsp smoked paprika1½ tsp vegetable bouillon powder1 tsp chilli powder (optional)25g Kalamata olives (about 8), sliced400g chicken breasts (2 large), cut into pieceslarge handful of basil, chopped, plus extra to serve100g ricotta20g finely grated mature cheddar
STEP 1Cook the pasta following pack instructions. Heat the oven to 180C/160C fan/gas 4.STEP 2Meanwhile, heat the oil in a large pan over a medium heat and fry the peppers for 8 mins, stirring until they start to soften. Add the courgette and garlic, stir for a few minutes more, then tip in the passata and stir in the smoked paprika, bouillon, chilli, if using, and olives. Simmer for 3-4 mins.STEP 3Drain the pasta, reserving the pasta water. Tip the pasta into the passata mixture along with the chicken, half a mug of the pasta water and the basil. Stir together well, then tip into baking dish.STEP 4Mix the ricotta in a bowl with 5 tbsp of the pasta water and spread across the top of the pasta. Sprinkle over the cheddar, then bake for 35 mins. Scatter with a few extra basil leaves, if you like, and serve.
