Protein Pasta Bake
Jess Gray
A hearty, protein-packed pasta bake with tender chicken, spinach, and a flavourful tomato sauce. Topped with a creamy cottage cheese and egg mix, then finished with golden melted cheese. Easy to make, satisfying for dinner, and even better as next-day lunch leftovers.
Ingredients
400g protein pasta
500g chicken thigh or breast
1 large onion
200g frozen spinach
1 tablespoon Italian Stallion
1.5 teaspoon Sunshine Salt
1 teaspoon Sanders Seasoning
2 cans chopped tomatoes
1 cup water
1 tablespoon olive oil
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- 2 eggs
1 tablespoon G Banger
250g cottage cheese
½ cup grated cheese
Directions
Bring a large pot of water to the boil and cook protein pasta as per packet instructions.
While the pasta is cooking finely dice onion and add oil to a fry pan over a medium heat. Add onion and sauté for 1-2 minutes.
Diced chicken and add to pan, brown and sear for 2-3 minutes before adding Italian stallion and sunshine salt. Mix to coat.
Add canned tomatoes, water, sanders seasoning and frozen spinach. Mix to combine and simmer for 6-7 minutes over a medium heat. Taste the sauce, if needed you can add a pinch if sugar to balance.
Drain pasta and add to a large baking dish.
Pour over the chicken and tomatoes sauce and mix through the pasta.
Blend together cottage cheese, eggs and g bangers until smooth and pour over the pasta like a bechamel.
Top with grated cheese and bake in the oven for 20 minutes or until cheese is melted and golden brown.
