Ingredients
What you need
- 220g pasta
- 500ml passata
- 300g chicken breast
- 250g mushrooms
- 80g cheddar
- 80g spinach
- 2 garlic
- 1 tbsp tomato puree
You'll also need
pan, pot
Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Creamy tomato chicken and mushroom pasta bake with spinach and cheddar for a comforting midweek tray.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Image: Shop Sorted generated asset
Ingredients
pan, pot
Method

Heat the oven to 200C and set out a medium baking dish.

Cook the pasta in boiling water for 8 to 10 minutes until just tender, then drain and keep a mug of pasta water nearby.

Contains
Gluten, Milk
Slice the mushrooms, chop the chicken into bite-sized pieces, crush the garlic, and grate the cheddar if needed.

Cook the chicken in a non-stick frying pan over a medium-high heat for 5 to 6 minutes until lightly golden, then add the mushrooms for 4 minutes until they soften and release their juices.

Stir in the garlic and tomato puree for 1 minute, then add the passata, spinach, pasta, and a splash of pasta water so everything is evenly coated.

Tip into the baking dish, scatter over the cheddar, and bake for 15 to 20 minutes until bubbling at the edges and golden on top.