Cheesy chicken & spinach pasta bake

Step by Step

Step 1

Heat the oil in a wide, deep, ovenproof frying or sauté pan, about 30cm. Season the chicken and cook over a medium heat for 12-15 minutes until deep golden in places, no pink meat remains and the juices run clear.

Step 2

As the chicken cooks, drain the spinach in a colander, then squeeze out the water until it weighs about 175g. Chop, then mix with 175g ricotta and 25g parmesan, finely crumbled. Season to taste.

Step 3

Sizzle the garlic with the chicken until fragrant, then stir in the bechamel and 25g parmesan. Swish the bottle with 200ml water to catch the leftover sauce, then stir it in. Season. Preheat the oven to 180ºC, gas mark 4.

Step 4

Simmer the sauce gently and tuck in the lasagne shards at random. Dot the ricotta spinach over top with the mozzarella, the remaining ricotta, pine nuts and the remaining crumbled parmesan. Bake for 30-35 minutes, until bubbling and golden and the pasta is tender. Grind over some black pepper to serve.

Ingredient

Garlic cloves

2 clove/s 2 clove/s
Ricotta

250 grams 0.55 lbs
Pine nuts

2 tbsp 1 fl. ozs
Essential olive oil

2 tsp 2 tsp
Grated mozzarella

75 grams 0.17 lbs
Essential british chicken thigh fillets

560 grams 1.23 lbs
Frozen spinach

750 grams 1.65 lbs
Cooks' ingredients bechamel sauce500g

500 grams 1.1 lbs
Waitrose duchy organic shaved parmigiano reggiano dop

60 grams 0.13 lbs
Lasagne sheets

8 8

Cheesy chicken & spinach pasta bake

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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