This delicious and easy cheesy pasta bake is a great way to add a little extra calcium and protein into your day.
Ingredients
|
Ingredients |
2 servings |
|
Oil |
1 T |
|
Shell shaped pasta or fettuccini |
1 cup |
|
Leek, roughly chopped |
1 small (1 cup) |
|
Garlic peeled and finely chopped |
1 small clove |
|
Chicken stock |
1/4 cup |
|
White wine (optional) |
2 T |
|
Frozen peas |
1/3 cup |
|
Zucchini, diced |
1 small |
|
Chicken, cooked, diced |
1/2 cup |
|
Milk |
1/4 cup |
|
A little cottage cheese or a little ricotta |
80g (1/3 250g punnet) |
|
Parsley or chives, chopped (optional) |
1 T |
|
Edam cheese |
1/4 cup |
|
Wholemeal breadcrumbs, seeds or walnuts, chopped |
2 T |
Method
- Preheat the oven to 180 C. Lightly grease a loaf tin.
- Cook pasta in a medium saucepan of salted water (pg 51, Senior Chef cook book) until lightly undercooked. Drain water, run under cold water to prevent further cooking. Return to saucepan and lightly drizzle with some of the olive oil.
- Meanwhile, place 1⁄2 t of oil in a frying pan and sauté leeks on low heat until soft (about 10mins). Add garlic, cook for 1 min. Add stock and wine, cook for 8-10mins until most of the liquid has evaporated. Add peas and courgettes, cook for 2 mins.
- To the pasta, add vegetable mix, cooked chicken, milk, cottage cheese and herbs. Mix gently to combine and season with pepper to taste. Spoon mixture into loaf tin.
- Combine cheese, a drizzle of olive oil and seeds, nuts or breadcrumbs. Spread evenly over pasta mix.
- Bake in the oven for 20-25mins or until golden and crisp on top.
Serving Suggestion
Serve with steamed broccoli or fresh baby spinach.
t = teaspoon