Friday, November 5, 2010

pasta bake:- chicken, spinach & ricotta

Pasta is a wonderful thing, you can do so much with it. I personally love good old fashioned macaroni cheese or spaghetti bolognaise, but every now and then i feel like something different and whip up a pasta bake. Usually i tend to use what i have in the fridge or cupboards, no waste that way!

Pasta Bake:- Chicken, Ricotta & Spinach

250g macaroni, uncooked
250g frozen chopped spinach
1 shallot or medium onion
2 cloves garlic, crushed
1 tbsp vegetable oil
2 cups chicken, cooked and diced or pulled apart
1 cup cheddar cheese, grated
400g tub of ricotta
1 cup milk
2 tbsp butter
2 tbsp flour
2 sachets Bovril chicken stock powder
1/2 cup breadcrumbs mixed with 1/2 cup parmesan, grated (for topping)
salt & pepper

Cook the pasta until it is just cooked, al dente, i think they call it. Drain and put aside.

Saute the garlic, onion and spinach, cook off most of the moisture. Put aside to cool.

Melt the butter in a large pan, add the flour and let it start to cook, slowly add the milk stirring constantly as it thickens. Mix in the ricotta, chicken stock, cooked chicken, macaroni and spinach mixture.
Season to taste.

Spread into a 9 inch x 13 inch baking tray ( i used a glass lasagne dish)

Top with parmesan and breadcrumbs and bake @ 200C until golden on top. Mine took around 30 minutes, switching it around at 15 minutes for even baking.

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