Healthy Chicken Pasta Bake with Roasted Vegetables and Ricotta Recipe
Introduction
This healthy chicken pasta bake is a flavorful and comforting meal perfect for weeknight dinners. Packed with vegetables, tender chicken, and a cheesy topping, it’s both nutritious and satisfying. Plus, it’s easy to prepare and bake all in one dish.
Ingredients
- 300g wholemeal penne
- 2 tsp olive oil
- 2 peppers (1 yellow, 1 orange), deseeded and chopped
- 1 large courgette (160g), coarsely grated
- 3 large garlic cloves, finely grated
- 500g carton passata
- 1 tbsp smoked paprika
- 1½ tsp vegetable bouillon powder
- 1 tsp chilli powder (optional)
- 25g Kalamata olives (about 8), sliced
- 400g chicken breasts (2 large), cut into pieces
- Large handful of basil, chopped, plus extra to serve
- 100g ricotta
- 20g finely grated mature cheddar
Instructions
- Step 1: Cook the pasta following the pack instructions. Preheat the oven to 180°C (160°C fan)/gas mark 4.
- Step 2: Heat the olive oil in a large pan over medium heat. Fry the chopped peppers for 8 minutes, stirring occasionally until they begin to soften.
- Step 3: Add the grated courgette and garlic to the pan. Stir for a few minutes, then add the passata, smoked paprika, vegetable bouillon powder, chilli powder (if using), and sliced olives. Simmer the sauce for 3-4 minutes.
- Step 4: Drain the pasta, reserving some of the pasta water. Add the pasta, chicken pieces, half a mug of the reserved pasta water, and chopped basil to the pan. Stir well to combine.
- Step 5: Transfer the pasta and sauce mixture to a baking dish. In a small bowl, mix the ricotta with 5 tablespoons of the reserved pasta water, then spread it evenly over the top of the pasta.
- Step 6: Sprinkle the grated cheddar over the ricotta layer. Bake in the preheated oven for 35 minutes until golden and bubbling.
- Step 7: Remove from the oven, scatter with extra basil leaves if desired, and serve warm.
Tips & Variations
- Use different colored peppers or add mushrooms for extra vegetable variety and flavor.
- Substitute chicken breasts with turkey or tofu for a different protein option.
- If you prefer less spice, omit the chilli powder or reduce the amount used.
- For a creamier texture, stir some grated mozzarella into the ricotta topping before baking.
Storage
Store any leftover pasta bake in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 160°C (fan) for 15-20 minutes until heated through, or microwave in shorter bursts, stirring occasionally.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish ahead of time?
Yes, you can assemble the pasta bake up to a day in advance, cover it tightly, and store it in the fridge. Bake it fresh when ready to serve, adding a few extra minutes to cooking time if chilled.
Can I use regular pasta instead of wholemeal?
Absolutely. Regular pasta works well in this recipe if you prefer a lighter texture. Just cook according to the package instructions as usual.
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Healthy Chicken Pasta Bake with Roasted Vegetables and Ricotta Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A wholesome and flavorful healthy chicken pasta bake featuring wholemeal penne, vibrant vegetables, tender chicken breasts, and a rich tomato and smoked paprika sauce, topped with creamy ricotta and mature cheddar cheese, all baked to perfection for a comforting, nutritious meal.
Ingredients
Pasta and Sauce
- 300g wholemeal penne
- 2 tsp olive oil
- 2 peppers (1 yellow and 1 orange), deseeded and chopped
- 1 large courgette (160g), coarsely grated
- 3 large garlic cloves, finely grated
- 500g carton passata
- 1 tbsp smoked paprika
- 1½ tsp vegetable bouillon powder
- 1 tsp chilli powder (optional)
- 25g Kalamata olives (about 8), sliced
Chicken and Herbs
- 400g chicken breasts (2 large), cut into pieces
- Large handful basil, chopped, plus extra to serve
Cheeses
- 100g ricotta
- 20g finely grated mature cheddar
Instructions
- Cook the Pasta: Cook the wholemeal penne according to the package instructions until al dente. Drain the pasta, reserving some of the pasta water for later use.
- Sauté Vegetables: Heat 2 teaspoons of olive oil in a large pan over medium heat. Add the chopped yellow and orange peppers and fry for about 8 minutes, stirring occasionally until they start to soften.
- Add Courgette and Garlic: Stir in the coarsely grated courgette and finely grated garlic cloves, cooking for a few more minutes until fragrant and slightly softened.
- Prepare Sauce: Pour in the 500g carton of passata, then add smoked paprika, vegetable bouillon powder, optional chilli powder, and sliced Kalamata olives. Stir everything together and let the sauce simmer gently for 3 to 4 minutes to meld the flavors.
- Combine Pasta, Chicken and Sauce: Add the drained pasta into the passata mixture along with the cut chicken pieces, half a mug of the reserved pasta water, and the chopped basil. Stir well to combine evenly.
- Assemble in Baking Dish: Transfer the combined mixture into a baking dish, spreading it out evenly.
- Prepare Cheese Topping: In a small bowl, mix the ricotta with 5 tablespoons of the reserved pasta water until smooth. Spread this ricotta mixture evenly across the top of the pasta in the dish.
- Top with Cheddar and Bake: Sprinkle the finely grated mature cheddar evenly over the ricotta layer. Bake in a preheated oven at 180°C (160°C fan)/gas mark 4 for 35 minutes until the cheese is golden and bubbling and the chicken is cooked through.
- Serve: Once baked, scatter extra fresh basil leaves over the top if desired. Serve hot and enjoy this wholesome, comforting chicken pasta bake.
Notes
- Using wholemeal pasta increases fiber content for a healthier dish.
- Optional chilli powder can be adjusted to taste or omitted for a milder flavor.
- Reserve pasta water to help loosen the sauce and add creaminess when mixing with ricotta.
- Ensure chicken pieces are cooked thoroughly during baking for food safety.
- Substitute ricotta with cottage cheese or cream cheese if preferred.
- For a dairy-free version, omit cheeses or use suitable vegan alternatives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Keywords: healthy chicken pasta bake, wholemeal penne, baked pasta, chicken dinner, low fat Italian recipe, ricotta pasta bake, smoked paprika chicken
