Cheesy Pasta Bake

  • Prep Time: 15mins
  • Cook Time: 45mins
  • Serves: 6ppl


  • 400 g dried pasta shapes of your choice
  • 1 tbsp vegetable oil
  • 3 large chicken breasts cut into bitesize chunks
  • 1 large onion peeled and chopped
  • 1 red bell pepper de-seeded and chopped
  • 1 yellow bell pepper de-seeded and chopped
  • pinch of salt and pepper
  • 2 cloves garlic peeled and minced
  • 1 tbsp tomato puree
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 800 g tinned chopped tomatoes
  • 120 ml double (heavy) cream
  • 100 g fresh baby spinach
  • 6 rashers cooked bacon chopped
  • 100 g grated Charleville Select White Cheddar
  • 100 g grated Charleville Mozzarella 
  • Small bunch parsley roughly torn


  • Preheat the oven to 190c.
  • Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
  • Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed - about 5 minutes. Add the onion and cook for a further 3-4 minutes until the onion is softened. Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
  • Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.
  • Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
  • Take out of the oven and top with parsley before serving.
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