Name: Chicken Pesto Pasta Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 300g casarecce pasta; 500g chicken sausages; 1 large chicken stock cube, crumbled; 1 tablespoon Dijon mustard; 300ml tub light cooking cream; 1/3 cup grated parmesan; 200g tub fresh basil pesto; 2 medium zucchini, thinly sliced (300g); ½ cup frozen peas; 1 cup Perfect Italiano Perfect Bakes Grated Cheese

Chicken Pesto Pasta Bake

There's nothing easier than a pasta bake for dinner - and this one's a cracker!

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Serves 4

Prep

15M

Cook

25M

Total

40M

TIP! Sausages can be replaced with chopped chicken thigh fillets or breast fillets. The cheese we used is a combination of cheddar, mozzarella and parmesan.

Ingredients

300g casarecce pasta

500g chicken sausages

1 large chicken stock cube, crumbled

1 tablespoon Dijon mustard

300ml tub light cooking cream

1/3 cup grated parmesan

200g tub fresh basil pesto

2 medium zucchini, thinly sliced (300g)

½ cup frozen peas

1 cup Perfect Italiano Perfect Bakes Grated Cheese

Method

Cook pasta in a stockpot of boiling, salted water until tender. Drain.

Meanwhile, squeeze meat from sausage casing into large meatball-shapes.

Heat an oiled, large, ovenproof frying pan (30cm in diameter) over a medium to high heat. Add meatballs. Cook, stirring for about 4 minutes, or until just browned.

Dissolve stock cube in ½ cup boiling water in a heatproof jug. Stir in mustard until combined. Add to frying pan with cream, parmesan, pesto, zucchini and pasta. Stir over a medium heat for about 4 to 5 minutes, or until zucchini are tender.

Sprinkle with peas and cheese. Transfer pan to a very hot oven (220C).

Cook for about 10 minutes, or until golden. Remove. Stand for 5 minutes. Serve.

Kerrie Worner