This Chicken And Olive Pasta Bake makes a satisfying one-dish meal for the family. The tangy olives help cut through the cheesy richness.
- 250 g dried rigatoni pasta
- 2 tbsps olive oil
- 2 sticks celery, sliced
- 1 onion, sliced
- 2 garlic cloves, crushed
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 2 x 400 g cans diced tomatoes
- ½ BBQ chicken, flesh shredded
- ½ cup pitted kalamata olived
- ½ cup shredded basil, plus extra leaves to serve
- 1½ cup grated cheddar cheese
Preheat oven to moderately hot, 190 C. Lightly grease a 6-cup oven proof dish.
In a large saucepan of boiling salted water, cook pasta following packet instructions until tender. Drain and refresh under cold water. Return to pan.
Meanwhile, in a large frying pan, heat oil on medium. Sauté celery and onion 4-5 mins until tender. Add garlic, tomato paste and oregano. Cook, stirring, 1 min.
Stir in tomatoes, bring to boil. Reduce heat to low and simmer 10 mins, stirring occasionally.
Add chicken, olives and basil. Season. Toss through pasta. Transfer to dish. Sprinkle with cheese.
Bake 25 to 30 mins until bubbling and golden. Serve sprinkled with extra basil leaves.
TIP: Use a mixture of half tasty and half mozzarella cheese instead, or sprinkle with crumbled feta or goat’s cheese.
Photo: Rob Shaw/Bauer