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Cheesy Chicken and Roasted Vegetable Pasta Bake
Cheesy Chicken and Roasted Vegetable Pasta Bake

Cheesy Chicken and Roasted Vegetable Pasta Bake

10 Review(s)
Cook Minutes 1 Hr 5 Min
Prep : 15 minutes Cook: 40-50 minutes
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The kids won't complain about eating vegetables tonight. This cheesy chicken pasta bake is quick to assemble and a great way to use up leftovers.

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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
400 g vegetables (mix of eggplant, red onion, courgettes, red and green capsicum) cut into 1-2cm pieces
400 g skinless chicken breast, cut into 2cm pieces
200 g penne pasta
150 g Mainland Egmont Cheese, grated
525 g jar HEINZ [SERIOUSLY] GOOD™ Tomato & Basil Pasta Sauce
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How do I make it ?
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Step 1
1. Preheat oven to 200°C. Toss prepared vegetables in a little olive oil. Place in a single layer in a roasting dish. Roast for 15-20 minutes until cooked.
Step 2
2. Heat a dash of oil in a frying pan and stir-fry chicken until cooked.
Step 3
3. Cook pasta in boiling water according to packet directions. Drain. Rinse and drain again. Return pasta to saucepan.
Step 4
4. Add chicken to the pasta along with the roasted vegetables. Add 2/3 of the grated Mainland Egmont Cheese. Pour over HEINZ [SERIOUSLY] GOOD™ Tomato & Basil Pasta Sauce. Stir to mix well. Spoon into an oven-proof dish. Scatter over remaining grated cheese.
Step 5
5. Bake for 15-20 minutes until hot and cheese has melted. Serve with a salad on the side.
Kraft Kitchen Tips!
Any leftover roasted vegetables can be used in this recipe.
Replace chicken with chorizo, ham or cooked bacon.
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