Pizza Inspired Chicken and Chorizo Pasta Bake

When the water is 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. Tear half the chorizo slices into small pieces.

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

Once the oil is hot, add the diced chicken and onion and fry until softened, 4-5 mins.

Once 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 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. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

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 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.