Ingredients (10)
- 500g pkt short dried pasta, such as rigatoni
- 400g can chopped tomatoes
- 1 small red onion, thinly sliced
- 100g sundried tomatoes, chopped
- 500ml (2 cups) boiling chicken stock
- 300ml Bulla Cooking Cream
- 250g mascarpone
- 120g baby spinach
- 500g (2 cups) shredded barbecue chicken
- 250g (2 cups) pre-grated 3 cheese blend
Method
Show ingredient quantity- Step 1 Preheat oven to 180C/160C fan forced.
- Step 2 Place pasta500g pkt short dried pasta, such as rigatoni in a 4L (16 cup) baking dish. Pour over canned tomatoes400g can chopped tomatoes and scatter over the onions1 small red onion, thinly sliced and sundried tomatoes100g sundried tomatoes, chopped. Pour over boiling stock500ml (2 cups) boiling chicken stock and cream300ml Cooking Cream and spoon over mascarpone250g mascarpone. Stir to combine. Cover with foil. Bake for 30 minutes or until pasta is al dente.
- Step 3 Remove foil and scatter over spinach120g baby spinach, chicken500g (2 cups) shredded barbecue chicken and half of the cheese250g (2 cups) pre-grated 3 cheese blend, tossing to combine. Sprinkle over remaining cheese. Bake for a further 15-20 minutes or until golden.