Sophie’s Pasta Bake

This is my Step Daughter’s Favourite! She requests it every time she comes to visit and asked me to share the recipe so here it is, Sophie’s Pasta Bake.

This post contains affiliate links, find out what that means here.

This is a really simple recipe that is quick and easy to make and low cost too.

The ingredients I’ve listed in the recipe are the ones that I use most of the time but this pretty much works with anything. When I make it, I basically see what I have in the fridge and the freezer. So sometimes I swap the chicken for sausage or minced beef, and I’ll use whatever vegetables I have. I’ve made this with courgette, mushrooms, sweetcorn, peas, whatever you’ve got works!

I’ve said it before and I’ll say it again. Meals like this are my best friend! Because you can make them up in advance and then just put them in the oven to finish off when you’re ready. You can also double up the recipe to make two so you can cook one and then freeze the other for a day when you don’t have time to make anything. If you love this kind of easy recipe too you should take a look at my traditional lasagne and my cauliflower cottage pie.

If you make Sophie’s Pasta Bake or any of my recipes I would love to know!  Just share them on social media and tag @makesbakesanddecor for facebook and Instagram and @makesbakesdecor for twitter 🙂

Lianne x

Print

Sophie's Pasta Bake

Servings 4 people

Ingredients

• olive oil
• 2 large chicken breasts diced
• 1 large onion finely chopped
• 2 large carrots grated
• 1 green bell pepper finely chopped
• 2 cloves garlic finely chopped
• mixed herbs
• 200 g dried pasta I usually use penne or fusilli
• 400 g tin chopped tomatoes
• 500 g jar tomato passata
• 100 g cheddar cheese

Instructions

1. Preheat the oven to 200c/180c fan oven/390f. Cook your pasta in a pan of salted water until just cooked. Drain and set aside.
2. Add a splash of oil to a pan and cook the diced chicken breasts. When they are cooked transfer to a bowl and set aside.
3. Add a little more oil to the pan and add the onion, carrots, bell pepper and garlic and cook over a low heat until softened. Then add the tinned tomatoes, tomato passata and herbs and bring to the boil. Once boiling reduce to a low simmer and leave to cook for 10 minutes.
4. Mix the chicken, pasta and sauce/vegetable mix together and tip into a lasagne or casserole dish. Sprinkle with the grated cheese and bake in the oven for 30 minutes until the cheese is golden. Serve with a crispy salad and enjoy!

Equipment I Used!

UK Links:

US Links:

Pin Sophie’s Pasta Bake to save it for later!