Simple Cheesy Pasta Bake Recipe With Chicken, Bacon and Spinach

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Simple cheesy pasta bake recipe with chicken, bacon, and spinach – i for the regular recipe rotation! Getting the kids to eat plenty of veg tin can be a existent struggle. Often left until the end, when they merits they're too full to swallow any more (yet they miraculously can fit in a bit of dessert!), it can make mealtimes become on seemingly forever.

Throwing plenty of veggies into a pasta bake still, seems to piece of work some kind of magic – at least for my kids! Every time I make this the plates are cleared in no time and second helpings are requested.

No pushing veggies to the border of the plate. No bribes or cajoling required, merely happy, full kids, and even happier parents!

I used canned tomatoes, mixed bell peppers and spinach in this one, just throw in whatsoever yous have at manus. Zucchini, peas, broccoli – it all works.

I bet you lot could fifty-fifty hide a sprout or two in at that place!

Hither's what ingredients you'll demand for delicious baked pasta:

• 4 1/2 cups dried pasta shapes (I used rigatoni)
• i tbsp vegetable oil
• 3 large craven breasts, cut into chunks
• 1 large onion, peeled and chopped
• 1 red bell pepper, de-seeded and chopped
• 1 yellowish bell pepper, de-seeded and chopped
• pinch of salt and pepper
• 2 cloves garlic, peeled and minced
• i tbsp tomato puree
• ½ tsp dried oregano
• ½ tsp stale thyme
• 2 x 14oz cans chopped tomatoes
• ½ loving cup heavy cream
• 3 packed cups fresh baby spinach
• 8 rashers cooked bacon, chopped
• ane packed loving cup strong cheddar cheese, shredded
• 1 packed cup mozzarella, shredded
• Pocket-size bunch parsley, roughly torn

Instructions to ready simple baked pasta at home:

1. Preheat the oven to 375f. Eddy a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.

2. Whilst the by is cooking, heat the oil on a medium oestrus, in a large skillet. Add the craven, and melt until but sealed – almost 5 minutes. Add the onion and cook for a further 3-4 minutes until the onion is softened. Add the bell peppers, along with the salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-iii minutes.

3. Stir in the canned tomatoes and cream, bring to a gentle bubble, so add the pasta, spinach and cooked bacon. Stir everything together, so transfer to a large baking dish.

4. Tiptop with the cheddar and mozzarella, and identify in the oven for 20-25 minutes, until the cheese is golden dark-brown.

5. Take out of the oven and summit with parsley before serving.

 So delicious you'll want to salvage some leftovers for luncheon the next mean solar day!

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 4 1/2 cups dried pasta shapes (I used rigatoni)
• i tbsp vegetable oil
• three large chicken breasts, cut into chunks
• 1 big onion, peeled and chopped
• i ruby bell pepper, de-seeded and chopped
• 1 yellowish bell pepper, de-seeded and chopped
• pinch of salt and pepper
• two cloves garlic, peeled and minced
• 1 tbsp tomato puree
• ½ tsp stale oregano
• ½ tsp dried thyme
• ii x 14oz cans chopped tomatoes
• ½ cup heavy cream
• 3 packed cups fresh baby spinach
• 8 rashers cooked salary, chopped
• 1 packed cup strong cheddar cheese, shredded
• i packed cup mozzarella, shredded
• Small agglomeration parsley, roughly torn

Instructions

1. Preheat the oven to 375f. Boil a large pan of h2o and cook the pasta for 1 minute less than recommended on the pack. Drain.
2. Whilst the pasta is cooking, rut the oil on medium heat, in a large skillet. Add the chicken, and melt until just sealed – almost five minutes. Add together the onion and cook for a further 3-4 minutes until the onion is softened. Add the bell peppers, along with the salt, pepper, garlic, lycopersicon esculentum puree, oregano, and thyme. Stir and melt for 2-iii minutes.
3. Stir in the canned tomatoes and cream, bring to a gentle chimera, then add together the pasta, spinach, and cooked salary. Stir everything together, then transfer to a large baking dish.
4. Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is gold brown.
5. Have out of the oven and height with parsley earlier serving.

Nutrition Data:

Yield:

6

Serving Size:

one
Amount Per Serving: Calories: 601 Total Fat: 29g Saturated Fatty: 13g Trans Fat: 1g Unsaturated Fatty: 13g Cholesterol: 122mg Sodium: 652mg Carbohydrates: 42g Fiber: 4g Saccharide: 7g Poly peptide: 42g

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Source: https://www.diys.com/chicken-bacon-and-spinach-cheesy-pasta-bake/

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