Meat-based recipe
A bubbling pasta bake puts ripe allotment tomatoes and firm courgettes to work with chicken, garlic and basil. Roasting the vegetables first concentrates their flavour and keeps the finished sauce from becoming watery.
Ingredients
- 450g, cut into 2cm pieces Skinless chicken breast
- 300g Penne or rigatoni
- 2 medium, about 400g, diced Courgettes
- 500g, roughly chopped Ripe tomatoes
- 1, finely diced Onion
- 3 cloves, sliced Garlic
- 2 tbsp Olive oil
- 1 tbsp Tomato purée
- a small handful, torn Fresh basil
- 125g, torn Mozzarella
- 60g, grated Mature cheddar
- to taste Salt and black pepper
Equipment
Large roasting tray · Large saucepan · Deep ovenproof baking dish · Food thermometer
Method
- Heat the oven to 210°C (190°C fan). Toss the courgettes and chopped tomatoes with 1 tbsp oil, salt and pepper in a roasting tray. Roast for 20 minutes, turning once, until the courgette is lightly browned and tomato juices have reduced.
- Meanwhile boil the pasta in salted water for 2 minutes less than the packet time; it should still have a firm centre. Drain, reserving 100ml pasta water.
- Heat the remaining oil in a frying pan. Cook the onion for 5 minutes until soft, add garlic for 30 seconds, then add the chicken. Stir-fry for 5–6 minutes until the outside is opaque and lightly golden; it will finish cooking in the oven.
- Stir in the tomato purée, roasted vegetables and their juices, basil and 50ml pasta water. Add pasta and toss. The mixture should look lightly saucy; add more reserved water if it seems dry. Transfer to the baking dish.
- Scatter over mozzarella and cheddar. Bake at 200°C (180°C fan) for 15–18 minutes until bubbling and browned. Check a large chicken piece in the centre reaches 75°C for 30 seconds, or an equivalent safe time-temperature combination; rest for 3 minutes.
- Let the bake stand for 5 minutes so the sauce clings to the pasta, then serve.
Allotment tip
Cut courgettes evenly and roast them in a single layer. Overcrowding makes them steam and release more water.
Cooking tips
Slightly undercook pasta before baking because it absorbs sauce in the oven. If using particularly juicy tomatoes, roast them a few minutes longer before combining.
Common mistakes to avoid
Do not bake fully cooked pasta for the full finishing time or it can turn soft. Check chicken at the thickest piece, not just the browned cheese topping.
Serving suggestions
Serve with a green salad or steamed beans. Add fresh basil after baking for a brighter flavour.
Seasonal allotment note
Best in late summer when courgettes and tomatoes are plentiful. Smaller, firm courgettes have fewer watery seeds; use tinned tomatoes outside the harvest season and roast the courgette separately.
Ingredient swaps
Use chicken thigh pieces for a juicier bake, or swap courgette for diced aubergine. Use gluten-free pasta and dairy-free cheese if needed; check packet labels.
Allergens: Gluten (pasta) Milk (mozzarella and cheddar)
Storing leftovers
Cool within 2 hours, refrigerate covered and eat within 48 hours, or freeze individual portions. Reheat once until steaming hot throughout; add a spoonful of water before reheating if the pasta has dried.