Baked Chicken Spaghetti
Just when you thought pasta couldn’t get any simpler.
Servings Prep Time
6serves 5mins
Cook Time
60mins
Servings Prep Time
6serves 5mins
Cook Time
60mins
Ingredients
  • 250grams wholemeal spaghetti
  • 1tbs extra virgin olive oil(15 mls)
  • 1red onion finely sliced(100 grams)
  • 2 cloves garlicfinely sliced (6 grams)
  • 500grams lean chicken mince
  • 1tsp dried Italian herbs(1 grams)
  • 3cup tomato passata(750 mls)
  • salt
  • Pepper
  • 1cup reduced-fat mozzarella cheesegrated (160 grams)
  • 3tbs fresh basil leaves(10 grams)
Instructions
  1. Cook spaghetti according to packet directions until al dente. Preheat oven to 180C / gas mark 4.
  2. Heat olive oil in a frying pan over medium-high heat. Add onion and saute for 2-3 minutes until translucent. Add garlic and cook for a further 30 seconds, until fragrant.
  3. Add chicken and cook for 4-5 minutes, until browned. Use a wooden spoon to break up any lumps.
  4. Add dried herbs, tomato passata and season with salt and pepper. Stir to combine and simmer for 10-15 minutes until sauce has thickened a little.
  5. Add spaghetti to sauce and toss to combine together well.
  6. Pour spaghetti and sauce into a baking dish and sprinkle over the mozzarella. Bake for 20-25 minutes or until cheese has melted and is golden and bubbling.
  7. Divide between six bowls and sprinkle with fresh basil leaves to serve.
  8. Leftovers can be stored in the fridge in an airtight container for 2-3 days or freeze for up to 3 months.
Recipe Notes

This recipe contains 369 calories per serve.

Print Recipe
 Baked Chicken Spaghetti
Just when you thought pasta couldn’t get any simpler.
Baked Chicken Spaghetti
Votes: 272
Rating: 3.65
You:
Rate this recipe!
Course Main Dish, Main Meals
Cuisine Italian
Prep Time 5 mins
Cook Time 60 mins
Servings
serves
Ingredients
  • 250 grams wholemeal spaghetti
  • 1 tbs extra virgin olive oil (15 mls)
  • 1 red onion finely sliced (100 grams)
  • 2 cloves garlic finely sliced (6 grams)
  • 500 grams lean chicken mince
  • 1 tsp dried Italian herbs (1 grams)
  • 3 cup tomato passata (750 mls)
  • salt
  • Pepper
  • 1 cup reduced-fat mozzarella cheese grated (160 grams)
  • 3 tbs fresh basil leaves (10 grams)
Course Main Dish, Main Meals
Cuisine Italian
Prep Time 5 mins
Cook Time 60 mins
Servings
serves
Ingredients
  • 250 grams wholemeal spaghetti
  • 1 tbs extra virgin olive oil (15 mls)
  • 1 red onion finely sliced (100 grams)
  • 2 cloves garlic finely sliced (6 grams)
  • 500 grams lean chicken mince
  • 1 tsp dried Italian herbs (1 grams)
  • 3 cup tomato passata (750 mls)
  • salt
  • Pepper
  • 1 cup reduced-fat mozzarella cheese grated (160 grams)
  • 3 tbs fresh basil leaves (10 grams)
Baked Chicken Spaghetti
Votes: 272
Rating: 3.65
You:
Rate this recipe!
Instructions
  1. Cook spaghetti according to packet directions until al dente. Preheat oven to 180C / gas mark 4.
  2. Heat olive oil in a frying pan over medium-high heat. Add onion and saute for 2-3 minutes until translucent. Add garlic and cook for a further 30 seconds, until fragrant.
  3. Add chicken and cook for 4-5 minutes, until browned. Use a wooden spoon to break up any lumps.
  4. Add dried herbs, tomato passata and season with salt and pepper. Stir to combine and simmer for 10-15 minutes until sauce has thickened a little.
  5. Add spaghetti to sauce and toss to combine together well.
  6. Pour spaghetti and sauce into a baking dish and sprinkle over the mozzarella. Bake for 20-25 minutes or until cheese has melted and is golden and bubbling.
  7. Divide between six bowls and sprinkle with fresh basil leaves to serve.
  8. Leftovers can be stored in the fridge in an airtight container for 2-3 days or freeze for up to 3 months.
Recipe Notes

This recipe contains 369 calories per serve.