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

with Spinach and Garlic Ciabatta

Family Friendly
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)


50 grams

Chorizo Slices

(Contains Milk)

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

1 sachet(s)

Mixed Herbs

1 ball(s)


(Contains Milk)

40 grams

Baby Spinach

25 grams

Sun-Dried Tomato Paste

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)4640 kJ
Energy (kcal)1109 kcal
Fat32 g
of which saturates14.6 g
Carbohydrate103.3 g
of which sugars16.4 g
Protein33.4 g
Salt3.52 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Saucepan
Chopping Board
Large Frying Pan
Oven dish



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.


Bring a large saucepan of water to the boil with 0.5 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 onion into small pieces.


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 chorizo pieces and remaining garlic to the pan. Fry until fragrant, 1 min.

Stir in the passata, sun-dried tomato paste, chicken stock paste, mixed herbs and the 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.


Meanwhile, preheat your grill to high. Drain the mozzarella and tear it into small pieces.

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

Stir the butter, cooked pasta and half the mozzarella pieces into the sauce until the cheese has melted. Taste and season with salt and pepper. TIP: Add a splash of water if the sauce is looking a little thick. 


Transfer the tomato pasta to an appropriately sized ovenproof dish. Top 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.


Share the pizza inspired pasta bake between your serving bowls. 

Serve the garlic ciabatta alongside.