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Baked pasta with chicken, spinach and ricotta

A protein-rich pasta bake with over a third of its calories from protein.

  • 40 min
  • 1 serving
  • Italian cuisine
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Baked pasta with chicken, spinach and ricotta

Per serving

Calories
489 kcal
Protein
43.9 g
Carbohydrates
55.9 g
Fat
10.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Whole wheat pasta65 g
  • Chicken breast100 g
  • Spinach100 g
  • Part-skim ricotta60 g
  • Tomato passata80 g
  • Light mozzarella20 g
  • Garlic1 clove
  • Saltto taste

Contains: gluten, lactose,

Method

  1. Preheat the oven to 200 °C (conventional) and put the pasta water on to boil. Cut the chicken breast into cubes of about 1.5 cm; wash the spinach; peel and crush the garlic.
  2. When the water boils, salt it and cook the wholewheat pasta for 3 minutes less than the packet time, so it stays very al dente; drain.
  3. Meanwhile brown the chicken with the garlic and a pinch of salt in a non-stick pan over medium-high heat for 5–6 minutes, until golden outside and no longer pink inside; discard the garlic, add the spinach and cook for 2 minutes, until wilted.
  4. In a bowl mix the pasta, chicken, spinach, ricotta and tomato passata, adjusting the salt.
  5. Tip into a cocotte, top with the cubed mozzarella and bake at 200 °C for 15 minutes, until the mozzarella is melted and golden.

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