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Pizza Inspired Chorizo Pasta Bake
Pizza Inspired Chorizo Pasta Bake

Pizza Inspired Chorizo Pasta Bake

with Spinach, Garlic Ciabatta and Rocket

Pasta bakes are a crowd-pleasing dish, typically pairing tomatoey sauces with gooey melted cheese. Here, we're adding chorizo for a pizza inspired dish, paired with garlic bread for a hearty meal.

Tags:
Family Friendly
Customer Favourite
Allergens:
Wheat
Barley
Cereals containing gluten
Milk

The quantities provided above are averages only.

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.

Total40 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

3 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat)

1 unit(s)

Onion

50 grams

Chorizo Slices

(Contains: Milk)

1 carton(s)

Tomato Passata

25 grams

Sun-Dried Tomato Paste

10 grams

Chicken Stock Paste

1 sachet(s)

Mixed Herbs

1 ball(s)

Mozzarella

(Contains: Milk)

40 grams

Baby Spinach

20 grams

Wild Rocket

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

Butter

Nutritional information

Energy (kJ)3781 kJ
Energy (kcal)904 kcal
Fat34.6 g
of which saturates17.2 g
Carbohydrate103.6 g
of which sugars16.1 g
Dietary Fibre7.6 g
Protein36.2 g
Salt3.54 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Large Saucepan
Pan
Colander
Oven dish

Instructions

Make the Garlic Ciabatta
1

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.

Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt.

Cook the Pasta
2

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.

Sauce Things Up
3

Once the oil is hot, add the 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.

Cheese Please
4

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. 

Get Grilling
5

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.

Serve Up
6

Share the pizza inspired pasta bake between your serving bowls. 

Top the pastas with a handful of rocket, drizzle a little oil over the leaves.

Serve the garlic ciabatta alongside to finish.

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