Chicken pasta bake
200g orecchiette or large shell pasta
1 tbsp olive oil
1 red onion, diced
2 cloves garlic, crushed
200ml reduced-salt chicken stock
1 cup small broccoli florets
¾ cup frozen peas
¾ cup frozen corn kernels
200g cooked chicken, diced
250ml reduced-fat milk
250g ricotta, preferably reduced-fat
50g Parmesan cheese, grated
Preheat oven to 180°C. Rub a 30 x 25cm baking dish with a little olive oil.
Cook the pasta to the directions on pack. Drain and place back in the saucepan with a little olive oil to stop it sticking together.
Meanwhile, place the remaining olive oil in a frypan over a low-medium heat. Cook the onion until soft. Add the garlic and cook for 1 minute. Add the stock and broccoli and cook until just tender. Add the peas and corn and stir and cook for 30 seconds.
Add the vegetable mix, chicken, milk, half of the Parmesan and two thirds of the ricotta to the pasta. Gently fold to mix together.
Spoon into the baking dish and top with the remaining Parmesan and ricotta. Bake for 25 minutes or until cooked through and becoming golden on top.