Summary: A super flexible recipe that can be prepared in advance or even frozen
Ingredients
- 400g shell or spiral dried pasta
- 1 onion, sliced
- 300ml cream
- Handful fresh oregano, chopped
- Handful fresh parsley, chopped
- 1 leek, whites and light green parts chopped
- I bunch of asparagus
- 1 1/2 cups grated cheese (I like a mix of Parmesan and cheddar)
- 400g chopped, cooked chicken
- Stock powder
- Pepper
Instructions
- Preheat oven to 180°C.
- Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to pan.
- Add stock powder and pepper to the cream to taste, how much stock powder you add will depend on the strength and quality of your stock powder and your tastes, I strongly recommend Massell brand. Add the cream mix, herbs, leeks, asparagus and chicken, if you are using and half the cheese. Stir through the pasta until well combined and transfer the mixture to a large ovenproof dish or 4 individual ovenproof dishes and sprinkle with remaining cheese.
- Bake for 30 minutes or until golden on top. Set aside for 5 minutes, then serve with a simple salad.
Variations
This is a really flexible recipe, you can change the veg and herbs or omit the chicken for vegos or use tinned drained tuna instead.
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