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1. Preheat the oven to 375°F and lightly oil or spray a medium baking dish.
2 tbsp olive oil
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2. Bring a large pot of salted water to a boil, add the dried pasta, and cook until just shy of al dente, then drain and set aside.
12 oz dried pasta (penne or fusilli),
1.5 tsp salt
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3. While the pasta cooks, cut the chicken breast into bite-size pieces and finely chop or mince the garlic cloves.
1 lb boneless skinless chicken breast,
2 piece garlic clove
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4. Heat olive oil in a large skillet over medium-high heat, add the chicken pieces, season with some of the salt and black pepper, and cook until lightly browned and just cooked through.
1 lb boneless skinless chicken breast,
2 tbsp olive oil,
1.5 tsp salt,
0.5 tsp black pepper
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5. Reduce the heat to medium, add the minced garlic to the skillet, and cook briefly until fragrant without letting it brown.
2 tbsp olive oil,
2 piece garlic clove
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6. Pour in the tomato passata and stir in the dried Italian herbs, remaining salt, and black pepper, then simmer for a few minutes so the flavors meld.
2 cup tomato passata,
1.5 tsp salt,
0.5 tsp black pepper,
1 tsp dried Italian herbs (or dried oregano)
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7. Stir the basil pesto into the tomato sauce until fully combined, adding a little water if the sauce seems too thick to coat the pasta generously.
0.5 cup basil pesto,
0.2 cup water (for thinning sauce, if needed)
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8. Add the drained pasta, frozen peas, and frozen sweetcorn to the sauce in the skillet and toss until everything is evenly coated.
12 oz dried pasta (penne or fusilli),
2 cup tomato passata,
0.5 cup basil pesto,
1 cup frozen peas,
1 cup frozen sweetcorn
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9. Transfer the pasta mixture to the prepared baking dish and spread it out in an even layer.
12 oz dried pasta (penne or fusilli)
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10. Sprinkle the shredded mozzarella or cheddar evenly over the top, followed by grated Parmesan if using.
1.5 cup mozzarella or cheddar cheese (shredded),
0.2 cup grated Parmesan cheese (optional, for topping)
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11. Bake until the cheese is melted, bubbling, and lightly golden at the edges, then let the bake rest briefly before serving hot.
1.5 cup mozzarella or cheddar cheese (shredded)
