Pasta bakes are a weeknight saviour when you just can't be bothered. This creamy, spicy one uses leftovers from your Juicy Pulled Chipotle Chicken batch and is packed with tomatoey goodness.
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Serves
2
Unknown ingredient
Shallot
Garlic
Chopped Tomatoes
Tomato Purée
Hard Mozzerella
Cheddar Cheese
Unknown ingredient
Olive Oil
Salt
Serves
2
Unknown ingredient
Shallot
Garlic
Chopped Tomatoes
Tomato Purée
Hard Mozzerella
Cheddar Cheese
Unknown ingredient
Olive Oil
Salt
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Step 1.
Before you begin, make the Juicy Pulled Chipotle Chicken batch recipe.
Step 2.
Heat the oven to 200°C.
Step 3.
Cook the rigatoni in a large saucepan of salted boiling water until al dente. Drain and reserve a splash of the pasta water.
Step 4.
Finely chop the shallot and garlic. Grate the mozzarella and cheddar. Finely chop the chives.
Step 5.
Heat a drizzle of olive oil in a large frying pan set over a medium heat. Add the shallot and a pinch of salt, then fry for 4-5 mins until soft and translucent. Stir in the garlic and cook for 1 min, then add the tomato purée and let it sizzle for a minute.
Step 6.
Pour in the chopped tomatoes and bring to a simmer. Let it bubble for 5-7 mins until slightly thickened, then season with salt to taste.
Step 7.
Stir the pulled chicken through the sauce along with a splash of pasta water to loosen. Add the cooked rigatoni and mix well to coat everything in the sauce.
Step 8.
Tip into a small baking dish and scatter over the cheeses. Bake for 15–20 mins until golden, bubbling and crisp at the edges.
Step 9.
Top with chopped chives to serve.
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