Recently I discovered the many joys of cooking pasta in one pot.
Now I am really hooked.
To the point where I want to cook pastas all the time.
Well, think about it – if I cook a Chinese dinner, I will need to wash the wok at least twice, and maybe a soup pot too.
But one-pot pasta = one pot to wash!! Super love!
Today I decided to try something a little different. I wanted to make a baked pasta for dinner. So I decided to try using one pot to cook the pasta and sauce, then finish the dish in the oven.
So this means I had to wash an extra casserole dish. Hmmm, one more dish but ooey-gooey-cheesy baked pasta? It’s well worth washing that extra dish I tell ya!
And yes, I am very happy to report that it worked!! 😀
Other than the only-one-pot-to-wash advantage (WHAT ELSE DO YOU NEED, RIGHT?), the other wonderful thing about cooking pasta this way is that I can control the done-ness of the pasta. No more over-cooked pasta! It’s just fantastic!
Here are the step-by-step pictorial instructions on how to cook this.
In a skillet, saute the onion and garlic in olive oil until the onion has softened.
Add the chicken and cook until the chicken turns opaque.
Add the vegetables and mushroom, as well as Italian herbs, black pepper and salt. Stir to mix.
Add the chili flakes and chicken (or vegetable) stock (For recipe for home made chicken stick, see here) and cream.
Add the pasta.
Bring the liquid to a boil.
Lower the heat and cook, covered, for 10-15 minutes, until the pasta is almost al dente. The pasta will be baked later so do not over cook. Remember to give everything a stir once in a while.
Transfer the pasta, chicken, vegetables and sauce into baking casserole dishes that have been lightly greased – you can either make a family-size portion or individual portions.
Make the topping by tossing together bread crumbs, Parmesan, Mozzarella, Italian herbs and black pepper in a bowl. Scatter this over the pasta.
Bake at 180°C for 15 minutes or until the topping has turned golden brown.
I can honestly tell you that this was freaking good!
And unless you spill the beans, no one will know you cooked this in one pot!
SHHHHHHHHHHHH!
{A GIVEAWAY!}
Want to cook a dish but lack certain ingredients? Or maybe you just want to try a new dish? The folks at The Hungry Chef will put together all the ingredients and condiments for the dishes you pick and deliver them to your door step! How’s that for efficiency?
The Hungry Chef are collaborating with the Domestic Goddess Wannabe to give away 2 Classic Meal Boxes, each box consisting of 3 main dishes and 3 sides to 2 lucky readers!
To part part, simply complete the Rafflecopter below! (*Terms and conditions apply.)
- 500g chicken breast - about 2 chicken breast halves, skin removed and diced
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1/2 zucchini, quartered and sliced
- 1/2 red pepper, diced
- 6 mushrooms, sliced
- 1 cup (240ml) low-sodium chicken stock
- 1 cup (240ml) cream
- 350g short pasta - I used Creste De Gallo
- Salt and Black pepper to taste
- 1 teaspoon chili flakes
- 2 teaspoons Italian herbs
- 1/2 cup bread crumbs
- 1/2 cup Parmesan
- 1/2 cup Mozzarella
- 1 teaspoon Italian herb
- Season the chicken with salt and black pepper. Set this aside.
- In a skillet, saute the onion and garlic in olive oil until the onion has softened.
- Add the chicken and cook until the chicken turns opaque.
- Add the vegetables and mushroom, as well as Italian herbs, black pepper and salt. Stir to mix.
- Add the chicken (or vegetable) stock and cream.
- Add the pasta.
- Bring the liquid to a boil.
- Lower the heat and cook, covered, for 10-15 minutes, until the pasta is almost al dente. The pasta will be baked later so do not over cook. Remember to give everything a stir once in a while.
- Transfer the pasta, chicken, vegetables and sauce into baking casserole dishes that have been lightly greased – you can either make a family-size portion or individual portions.
- Make the topping by tossing together bread crumbs, Parmesan, Mozzarella, Italian herbs and black pepper in a bowl. Scatter this over the pasta.
- Bake at 180°C for 15 minutes or until the topping has turned golden brown.
- Serve immediately.
Tovolo Silicon Mixing Spoon – Fuchsia
*Contest ends on Wednesday, 11 March 2015, at 2359hrs. Winners will be selected via Rafflecopter, and notified via email. They have up to Friday, 13 October 2015 to respond to the notification email. Should there be no response, the winning entry will be rendered null and void, and another winner will be chosen. The details of the winners will be given to The Hungry Chef who will deliver the prizes to the winners.
Who doesn’t like one pot meal, less washing and less mess. I’ve recently seen pasta cooked this way, no pre-cooking. How easy is that? Thanks for sharing this wonderful pasta bake.
You are welcome Veronica – I hope you give this a try! 🙂