Hi and welcome back.
Today I thought I would share another recipe in my How to Make: series; this time it is the pasta bake. I am a big fan of pasta and love serving pasta bakes when we are entertaining for family and friends. It is so simple to make and can serve a lot of people. Children love the dish so it is the ultimate crowd-pleaser – you can’t go wrong with pasta! It is great to hide vegetables in so a dish I hope to serve to my future children. You can mix and match the ingredients as you desire. That is what I love so much about this dish; it is so versatile. Don’t fancy peas? No problem! Have a fondness for mushrooms and courgettes, go for it! This recipe is my guide is my favourite ingredients but feel free to add your favourites in. Why not use my Easy Tomato Sauce with this dish? I hope you enjoy. C. -x-
Prep time: 30 minutes; Baking time: 30 minutes; Serves: 4 – 6
- 400g gluten free pasta.
- 2 chicken breasts, cut into smaller pieces.
- 1 medium onion, diced.
- 120g peas.
- 120g sweetcorn.
- 60g cheese, grated.
- 50g Leek, diced.
- 1 tin Tomato Passata/ chopped tomatoes.
- 1 garlic clove, diced.
- 1 teaspoon sugar.
- Salt and Pepper to taste.
- Heat a pan of salted water until just boiling, reduce temperature and add pasta.
- Cook pasta for 10 – 15 minutes or until just cooked.
- Heat a pan with a small amount of oil and cook chicken.
- Add onions and leek and cook for further 5 minutes or until onion softened.
- Pre-heat oven to 180 degrees Celscius.
- Drain pasta and add to baking dish.
- Add chicken, onion, peas and sweetcorn.
- Mix Tomato Passata (or tinned chopped tomatoes), salt, pepper, sugar and garlic together.
- Add sauce to pasta mix and stir to coat ingredients thoroughly.
- Bake in a pre-heated oven for 20 – 25 minutes.
- Add grated cheese to top of pasta bake and cook for further 5 minutes.
- Remove from oven and serve.
- If you don’t have Tomato Passata to hand, why not use my How to Make: gluten free Easy Tomato Sauce instead?
- For a Vegetarian option, remove the chicken and add mushrooms, courgettes and aubergine at step 3 instead.
- Adding red pepper is perfect for added sweetness.
- For a dairy free version, use lactose free cheese instead.
- Why not add spinach at step 11 alongside the cheese for the perfect topping?
- If this recipe is too big for you, just condense or cook up and save leftovers for the next day.
- Top with cooked bacon for a truly indulgent treat.
There you go, my Pasta Bake recipe. This recipe can be adapted easily so I hope you enjoy experimenting and coming up with new flavour combinations. If you re-create this recipe, please let me know by tagging me on Instagram using #livingcoeliac or by sharing photos directly to my Facebook page. Let me know what other gluten free recipes you would like to see. Newsletter is here! Don’t forget to subscribe so you don’t miss out on any future blog posts.