This easy pasta bake will make Thursday night’s dinner a breeze.
Ingredients
- 400g penne rigate
- 1/3 cup light cream cheese
- 2 x 420g cans creamed corn
- 4 green onions, thinly sliced
- 300g shaved chicken, roughly chopped
- 1/3 cup grated light tasty cheese
Method
- Step 1Preheat oven to 180°C. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain pasta, reserving 1/2 cup cooking water. Return pasta and reserved water to saucepan with cream cheese, corn, green onions and chicken. Cook, stirring, over medium heat for 3 minutes or until cheese has melted and ingredients are combined. Season with salt and pepper.
- Step 2Spoon mixture into a 12-cup capacity ovenproof dish. Sprinkle with cheese.
- Step 3Cover with foil and bake for 30 minutes. Remove cover and cook for a further 10 minutes or until top is golden.
Nutrition
2509 kj
Energy
10.8g
Fat Total
4.3g
Saturated Fat
7.2g
Fibre
33.9g
Protein
70mg
Cholesterol
466mg
Sodium
87g
Carbs (total)
All nutrition values are per serve
Notes
Tip: The pasta bake can be made to end of step 3, then covered and refrigerated for up to 2 days. Remove from fridge and stand for 10 minutes before baking.
- Author: Nadia French
- Image credit: Louise Lister
- Publication: Super Food Ideas
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