Creamy Chicken, Harissa and Double Cheese Pasta Bake
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Creamy Chicken, Harissa and Double Cheese Pasta Bake

Creamy Chicken, Harissa and Double Cheese Pasta Bake

with Pepper and Spinach

Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.

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 Time35 minutes
Cooking time30 minutes


serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 unit(s)

Bell Pepper

(May contain Celery)

2 unit(s)

Garlic Clove

1 ball(s)


(Contains Milk)

30 grams

Mature Cheddar Cheese

(Contains Milk)

1 sachet(s)

Roasted Spice and Herb Blend

30 grams

Tomato Puree

28 grams

Red Wine Stock Paste

(Contains Sulphites)

75 grams

Creme Fraiche

(Contains Milk)

50 grams

Harissa Paste

(Contains Sulphites)

40 grams

Baby Spinach

240 grams

Diced British Chicken Breast

Not included in your delivery

1 tbsp


150 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3955 kJ
Energy (kcal)945 kcal
Fat36.9 g
of which saturates17.8 g
Carbohydrate91 g
of which sugars22.3 g
Protein59.4 g
Salt3.33 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Large Frying Pan
Oven dish



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.


While the pasta cooks, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. 

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

Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.

Grate the Cheddar cheese. Preheat the grill to high. 


Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the diced chicken and pepper chunks. Stir-fry until tender, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

Lower the heat to medium and add the garlic and roasted spice and herb blend. Cook for 30 secs more. 

Stir in the tomato puree, red wine stock paste, creme fraiche, honey and water for the sauce (see pantry for both amounts).


Bring the sauce to the boil, then lower the heat and simmer until thickened, 3-4 mins. Taste and season with salt and pepper if needed. IMPORTANT: Cook so there's no pink in the middle.

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

When ready, combine the cooked pasta and sauce (in whichever pan is biggest). Stir through the harissa paste (add less if you'd prefer things milder). Add a splash of water if it's a little too thick, then transfer to an appropriately sized ovenproof dish.

Scatter over the mozzarella and Cheddar.


Pop the dish under the grill and cook until the cheese is bubbling and golden, 7-8 mins.


When ready, share the harissa pasta bake between your bowls.



Step 3 MOD: If you’re adding chicken, add it to the pan with the pepper. Fry for the same amount of time, the chicken will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.