Chicken and Vegetable Pasta Bake
Chicken and Vegetable Pasta Bake
Ingredients
- 1 tbsp olive oil
- 1 medium brown onion, chopped
- 500g Coles RSPCA Approved Chicken Mince
- 1 medium green capsicum, finely chopped
- 2 medium carrots, peeled, grated
- 150g button mushrooms, grated
- 3 celery stalks, trimmed, finely chopped
- 800g can diced tomatoes
- 3 cups dried farfalle pasta
- 2 cups grated tasty cheese
- Chopped fresh chives, to serve
- Salad leaves, to serve
Instructions
- 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 21cm x 35cm (base), 12 cup-capacity ceramic baking dish.
- 2
Heat oil in a large frying pan over medium-high heat. Add onion and mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add capsicum, carrot, mushroom and celery. Cook, stirring, for 3 minutes. Add tomato. Season with salt and pepper. Simmer, uncovered, for 2 minutes or until mixture is heated through.
8 min - 3
Place half the pasta over base of prepared dish. Top with half the mince mixture, then half the cheese. Repeat with remaining pasta, mince mixture and cheese.
- 4
Bake for 45 to 55 minutes or until top is golden and pasta tender (cover top loosely with foil if over-browning during cooking). Stand for 5 minutes. Sprinkle with chives. Serve with salad.
50 min