Cheesy Pasta Bake With Chicken And BaconIngredients

400 g dried pasta shapes (I used rigatoni)

1 tbsp. vegetable oil

3 large chicken breasts cut into bite size chunks

1 large onion peeled and chopped

1 red bell pepper de-seeded and chopped

1 yellow bell pepper de-seeded and chopped

pinch of salt and pepper

2 cloves garlic peeled and minced

1 tbsp. tomato puree

½ tsp dried oregano

½ tsp dried thyme

800 g tinned chopped tomatoes

120 ml double (heavy) cream

100 g fresh baby spinach

6 rashers cooked bacon chopped

100 g strong cheddar cheese grated

100 g mozzarella grated

Small bunch parsley roughly torn

InstructionsPreheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.

Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed - about 5 minutes. Add the onion and cook for a further 3-4 minutes until the onion is softened. Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.

Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.

Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.

Take out of the oven and top with parsley before serving.