Chicken Pasta Bake Recipe
This chicken pasta bake is cheesy, creamy and comforting. This dish contains everything you need: pasta, chicken pieces in tomato sauce, béchamel sauce and melted cheese. The perfect dish for family weekend family dinner.
Visit my online shop: and browse my baking supplies and kitchen tools for all of your baking needs.
*Every purchase you make supports my content creation.
Full written recipe + tips:
More Dinner Recipes:
Lasagna:
Chicken Pot Pie:
Chicken Curry:
Mac and Cheese:
FOLLOW ME:
Shop:
Instagram:
Facebook:
Website:
For the filling:
370g (13oz) Pasta of your choice
2 tablespoons Olive oil
3 Chicken breasts, cut into small cubes
1 Onion, chopped
3 Garlic cloves, crushed
2 Bell peppers, diced
1 tablespoon Tomato paste
400g (14oz) Tomato sauce/chopped tomatoes
Salt to taste
Black pepper to taste
1 teaspoon Oregano
1 teaspoon Paprika
For the béchamel:
6 tablespoons (90g) Butter
3/4 cup (90g) Flour
3 cups (720ml) Milk, warm
Salt to taste
Black pepper to taste
1/4 teaspoon Nutmeg
For the topping:
85g (3oz) Mozzarella, grated
85g (3oz) Cheddar cheese, grated
1. Preheat oven to 375F (190C). Prepare large and dip baking dish, set aside.
2. To a large pot filled with water add 1 tablespoon of salt and bring to a boil.
3. Meanwhile, in a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes, add crushed garlic and sauté for 1-2 minutes more. Add chicken cubes and cook, stirring occasionally, until cooked, about 5-6 minutes. Then add diced bell peppers and cook for 2-3 minutes. Add tomato paste, tomato sauce, salt, pepper, paprika, oregano and stir well. Cook for 3-4 minutes and turn the heat off.
4. When the water is boiling, add the pasta and cook to al dente (1-2 minutes less than in the package instructions).
5. Meanwhile make the béchamel sauce: in a large sauce pan, melt the butter, add flour and whisk until smooth paste forms, then cook for 1 minute. Gradually add warm milk, while whisking constantly. Keep whisking over medium-high heat until the sauce is smooth and thickened. Stir in salt, pepper and nutmeg.
6. Add the sauce to the pasta, the add the chicken mixture. Stir until well combined.
7. Transfer to the baking dish. Sprinkle on top grated mozzarella and grated cheddar.
8. Bake for about 25-30 minutes, until golden-brown and bubbly. Let cool slightly before serving.
If you like my videos, please subscribe to my channel for new cooking videos:
Pasta Pie
????????The cheesiest, meatiest, most delicious pie EVER ????????
If you're looking for a creative, yet simple, but straight-up mind-blowing dinner idea, you've just struck gold! This pasta pie is the ultimate comfort food for this winter - the whole family will love this one!
Ingredients:
- Fattis & Monis Pasta Quills
- Salt & Pepper
- Olive oil
- 500g mince
- 2 cups marinara sauce
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- 1 cup parmesan cheese
- Fresh basil
Method:
1. Boil Fattis & Moni pasta quills in lightly salted water until slightly underdone.
2. Drain and set aside.
3. In a separate pan, brown 500g mince in olive oil, seasoned with salt and pepper. Once browned, add 2 cups marinara sauce and allow to simmer.
4. Grate 1 cup cheddar cheese, 1 cup mozzarella cheese and 1 cup parmesan cheese.
5. Mix 1 cup parmesan and 1/2 cup mozzarella cheese with the drained pasta quills and mix to coat the pasta.
6. Place the pasta quills into the cake tin vertically, so that they are tightly compacted together with no gaps.
7. Spoon the mince over the vertical quills, pressing the mince into the quills.
8. Bake at 200 degrees celsius for 20 minutes.
9. Remove from the oven and cover with 1 cup cheddar cheese and the remaining 1/2 cup mozzarella cheese.
10. Grill for 5 minutes at 200 degrees celsius until the cheese is bubbling and crispy.
11. Garnish with fresh basil, slice and enjoy!
FULL RECIPE:
Trini Macaroni Pie Recipe by Chef Jeremy Lovell | Foodie Nation
Serves: 8 persons
INGREDIENTS
1 pack (400g) macaroni, uncooked
1 tbsp salted butter
3 tsp onion, finely chopped
2 tsp chopped pimento pepper
2 tsp garlic, finely chopped
4 oz grated carrots (optional)
2 tsp chopped celery
4 oz mayonnaise (optional)
2 large eggs
2 2/3 cups evaporated milk
¼ tsp salt
¼ tsp black pepper
1 tsp garlic powder
1 1/2 tsp mustard
1 tsp fine thyme
A pinch of cayenne pepper, optional
3½ cups grated New Zealand cheddar cheese (local cheese), reserve ½ cup for topping
METHOD
1. Preheat oven to 350°F.
2. Grease a 9x11 baking dish, and set aside.
3. Boil macaroni in salted water according to package directions. Once cooked, drain the macaroni and place back into the pot, leaving it off the heat to cool down.
4. Melt butter in a skillet over medium heat. Add onions, pimento carrots and celery, cook until softened and slightly caramelized and let cook for 5 minutes. Scrape the mixture and melted butter into the pot with the macaroni. Stir to combine.
5. In a large bowl, beat eggs and mayonnaise together until fluffy. Add milk, salt, pepper, garlic powder, dry mustard, dried thyme and cayenne pepper. Stir to combine.
6. Pour the egg mixture over the macaroni and stir until well coated.
7. Stir in 3 cups of the shredded cheese.
8. Pour into a greased, 9x11 baking dish and top with reserved ½ cup of shredded cheese.
9. Bake until the pie is firm, and the top is golden brown. About 35-40 minutes.
10. Allow pie to rest for 10-15 minutes before serving.
Connect with Chef Jeremy Lovell: @jl_restaurantconsultant
——————
Subscribe to Foodie Nation:
Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:
For business enquiries only: foodienationtt@gmail.com
#MacaroniPie #TriniSundayLunch #TriniMacaroniPie
Macaroni Pie Recipe
Back in full swing for 2020, between being busy with work behind the scenes on the channel and being under the weather it took me a little longer than anticipated to drop my first video but I am here and I am doing Macaroni Pie, a Trini Sunday Lunch classic.
Now truth be told I am no longer a fan of macaroni pie. When I was growing up, every Sunday I used to eat food from my mother and then go across by my grandmother and eat food again and every Sunday they will both make macaroni pie. So you could imagine how much pie I ate in my life. If I never see another macaroni pie in my life I will not feel like I missing anything.
So while I don't make pie often and this is the first pie I am having in over 2 years, this is a recipe I developed a long time ago, choosing the right blend of ingredients to make a delicious pie that does not require anything fancy.
▼FULL RECIPE:
▼INSTAGRAM:
▼FACEBOOK:
▼TWITTER:
How to make a Trini Macaroni Pie with a twist ( Vegan Option ) - Episode 2057
Bake at 350 Deg. F for 30 to 40 mins until brown and bubbly.
8 cups water
1 tsp salt
3 eggs
250 ml evaporated milk
3/4 tsp citrus seasoning
1 tsp pimento flakes
2 tbsp grated onion
1 cup cheddar
1 cup mozzarella
1 tsp citrus seasoning to top
6 cheese slices
#BIGGRERNEGG #MACARONIPIE #MACANDCHEESE
SHOP -
Karibbean Krate -
Mega Snack Box -
.
My Silicone Spoons -
My Fireside pot -
Mini silicone spoons -
Danish Dough Hook -
Shop Karibbean Flavours -
Black Pudding Recipe -
-------------------------------------------------------------
Tag me on Instagram @trinicookingwithnatasha I will love to see your pictures.
Email me all your questions natashaskitchen19@gmail.com, I do respond :)))
-------------------------------------------------------------
Green Seasoning for curried dishes -
Basic green seasoning -
Best Buss up Shut Recipe -
Dhalpuri Roti -
--------------------------------------------------------
To have me review or feature your product on my channel please send an email to
natashaskitchen19@gmail.com
------------------------------
Copyright © 2021 by Natasha Laggan
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, rewriting or other electronic or mechanical methods, without the prior written permission of the publisher, and certain other noncommercial uses permitted by copyright law. You are however allowed to embed the video link.
For permission requests, write to the publisher, addressed “Attention: Permissions Coordinator,” at the address below-
natashaskitchen19@gmail.com
Cheesy Rigatoni Pie
Here is what you'll need!
RIGATONI PIE
Servings: 10
INGREDIENTS
1 tablespoon olive oil
1 pound ground beef
2 cloves garlic, minced
1 teaspoon salt
¼ teaspoon pepper
1 28-ounce can crushed tomatoes
1 pound rigatoni pasta
1 cup parmesan, grated
1 cup mozzarella, shredded
Special Equipment
Springform pan
PREPARATION
Boil the rigatoni in salted boiling water until just underdone or al dente.
Drain the pasta and place in a bowl with a little olive oil so the pasta doesn't stick together. Set aside.
Preheat oven to 400°F/200°C.
In a pan, heat the olive oil and add the ground beef.
Break up and stir the beef until brown.
Add in the garlic, salt, and pepper. Stir until combined.
Add in the crushed tomatoes and simmer until thickened, about 20 minutes.
Sprinkle the prepared pasta with the parmesan cheese and mix.
In a springform pan, place the rigatoni noodles standing up to fill the pan.
Pour the sauce over the noodles and bake at 400°F/200°C for 15 minutes.
Sprinkle the pie with the mozzarella cheese and bake for another 15 minutes at the same temperature.
Slice and serve!
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
I Thought You Knew
Licensed via Warner Chappell Production Music Inc.
Created by