Cheesy Chorizo Pizza Inspired Pasta Bake
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Cheesy Chorizo Pizza Inspired Pasta Bake

Cheesy Chorizo Pizza Inspired Pasta Bake

with Spinach and Garlic Ciabatta

This Cheesy Chorizo Pizza Inspired Pasta Bake is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
Climate Conscious
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time35 minutes


serving amount

3 unit(s)

Garlic Clove

1 unit(s)


(Contains Cereals containing gluten)

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 unit(s)

Red Onion

50 grams

Chorizo Slices

(May contain Milk)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

1 sachet(s)

Mixed Herbs

1 ball(s)


(Contains Milk)

40 grams

Baby Spinach

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3239 kJ
Energy (kcal)774 kcal
Fat23.4 g
of which saturates6.8 g
Carbohydrate107.7 g
of which sugars19 g
Protein32.5 g
Salt4.19 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Saucepan
Oven dish


Make the Garlic Ciabatta

Peel and grate the garlic (or use a garlic press). 

Halve the ciabatta and lay onto one side of a large baking tray, cut-side up.

Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now.

Cook the Pasta

Bring a large saucepan of water to the boil with 1/2 tsp salt.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, halve, peel and chop the red onion into small pieces.

Sauce Things Up

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and fry until softened, 4-5 mins. Meanwhile, tear half the chorizo slices into small pieces.

Once the onion has softened, add the torn chorizo and remaining garlic to the pan. Fry until fragrant, 1 min.

Stir in the passata, red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.

Cheese Please

Meanwhile, preheat your grill to high. Drain and tear the mozzarella.

Add the spinach to the sauce a handful at a time until wilted and piping hot, 1-2 mins.

Stir the cooked pasta and half the torn mozzarella into the sauce until the cheese has melted. Taste and season with salt and pepper.

Transfer the pasta and sauce to an appropriately sized ovenproof dish.

Get Grilling

Top the pasta with the remaining mozzarella pieces, then lay the remaining chorizo slices on top.

Pop your ovenproof dish onto the baking tray alongside the garlic ciabatta. Grill until the ciabatta is golden and the pasta is bubbling, 5-6 mins. TIP: Grill them separately if you run out of space.

When the garlic ciabatta is ready, cut in half diagonally.

Serve Up

Share the pizza inspired pasta bake between your serving bowls. 

Serve the garlic ciabatta alongside.