Layer Up!
Mediterranean Chicken Passata Pasta Bake with Carrots and Garlic
1 hour
Serves 4
DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the Mediterranean's obsession with baked pastas and tomato-forward sauces, this casserole layers pasta, garlic-sautéed carrots, and chicken simmered in stock and passata. You'll learn how to coax big flavor from humble pantry staples, plus the science behind why baking the dish melds everything together so beautifully.
Equipment needed
- 9x13-inch baking dish
Ingredients
Yield
4
Instructions
- 01Preheat oven to 400°F with a rack in the center.
- 02Place chicken breasts in a saucepan and add the chicken stock. Bring to a gentle simmer over medium heat, cover, and poach for 14-16 minutes until cooked through. Transfer chicken to a plate, reserving the poaching liquid. Let cool briefly, then shred with two forks.
- 03Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the package directs for al dente. Drain and set aside.
- 04While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- 05Add the diced carrots to the skillet and cook for 3-4 minutes until starting to soften.
- 06Pour in the passata, oregano, basil, salt, and pepper. Stir to combine, then add 1 cup of the reserved chicken poaching liquid. Bring to a simmer and cook for 5 minutes.
- 07Add the shredded chicken to the sauce and simmer for another 2 minutes to marry the flavors.
- 08In a large mixing bowl, combine the drained pasta with the chicken and sauce mixture. Toss well to coat every piece.
- 09Lightly oil a 9x13-inch baking dish. Transfer half the pasta mixture into the dish. Sprinkle with half of the mozzarella and half of the Parmesan.
- 10Layer the remaining pasta mixture over the cheese, then top with the rest of the mozzarella and Parmesan.
- 11Cover the dish with foil and bake for 15 minutes.
- 12Remove foil and bake uncovered for 10-12 minutes more, until cheese is melted and golden with bubbling edges.
- 13Let rest for 8-10 minutes before serving. Garnish with chopped parsley.
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