Chicken & Tortiglioni Bake

Here’s a complete recipe for two servings of a delicious and hearty Chicken & Tortiglioni Bake with Tomato Sauce, Béchamel Topping, Cheesy Bruschetta Slices, and Fresh Parsley. This combines creamy, cheesy, and herby elements for a cozy meal.

Recipe Summary

• Servings: 2

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

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Ingredients

For the Pasta Bake

• 150g tortiglioni pasta

• 1 tbsp olive oil

• 2 chicken breasts, diced (about 300g)

• 2 cloves garlic, minced

• 300ml passata or canned crushed tomatoes

• 1 tbsp tomato purée

• 1 tsp dried oregano

• 1 tsp dried basil or a few fresh basil leaves

• Salt and pepper to taste

• 1 tbsp fresh parsley, chopped

For the Béchamel Sauce

• 25g butter

• 25g plain flour

• 250ml whole milk

• Salt, pepper, pinch of nutmeg (optional)

Cheese Topping

• 50g mozzarella, torn or sliced

• 30g mature Cheddar, grated

• 30g Red Leicester, grated

For the Bruschetta Bread

• 4 small slices of ciabatta or baguette

• 1 tomato, finely chopped

• 1 tbsp olive oil

• 1 small clove garlic, grated or crushed

• Fresh basil leaves or a pinch of dried basil

• Salt and pepper

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Equipment

• Large saucepan (for pasta)

• Frying pan or sauté pan (for chicken and sauce)

• Small saucepan (for béchamel)

• Ovenproof baking dish (~20x15cm or similar)

• Baking tray (for bruschetta)

• Cheese grater

• Mixing bowls

• Whisk

• Knife & chopping board

• Oven (200°C / 180°C fan / 400°F / Gas 6)

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Preparation

1. Cook the Pasta

• Boil salted water in a large saucepan.

• Cook tortiglioni until al dente (about 9–10 mins).

• Drain and set aside.

2. Prepare the Chicken & Tomato Sauce

• Heat olive oil in a pan over medium-high heat.

• Sauté chicken until golden and cooked through (8–10 mins).

• Add garlic, cook 1 min.

• Stir in passata, tomato purée, oregano, basil, salt, and pepper.

• Simmer 5–10 minutes until slightly thickened.

3. Make the Béchamel Sauce

• Melt butter in a small pan over medium heat.

• Stir in flour to form a paste (roux), cook 1 minute.

• Gradually whisk in milk, stirring constantly until smooth.

• Cook until thickened (about 5 minutes).

• Season with salt, pepper, and nutmeg (if using).

4. Combine and Layer the Bake

• Preheat oven to 200°C (180°C fan).

• In a bowl, mix the drained pasta with the tomato-chicken sauce.

• Transfer to a greased ovenproof dish.

• Spoon béchamel evenly on top.

• Scatter mozzarella, Cheddar, and Red Leicester over the béchamel.

• Bake for 20–25 mins until golden and bubbling.

5. Prepare Bruschetta Bread

• Mix chopped tomato, olive oil, garlic, basil, salt, and pepper.

• Spoon onto ciabatta slices.

• Bake in oven on tray during the last 10 minutes of pasta bake.

• Optionally top with grated cheese for extra meltiness.

6. Serve

• Remove bake and bruschetta from oven.

• Sprinkle chopped parsley over the pasta bake.

• Plate with bruschetta slices on the side.

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Estimated Nutritional Data (Per Serving)

Note: These are estimates and may vary depending on exact ingredients and quantities used.

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Tips & Variations

• Vegetarian Option: Replace chicken with grilled aubergine, mushrooms, or chickpeas.

• Spicy Kick: Add chili flakes to the tomato sauce.

• Lighter Version: Use low-fat milk and cheese, or a yogurt-based béchamel alternative.