Creamy Chicken Pasta Bake

If you want a quick, simple and decent feed - this is it! Pasta bakes take no time and is so delicious. What's even better is that it tastes awesome the next day.

Ingredients

Homemade chicken thigh pasta sauce
500g dried short pasta, e.g penne or spirale
200g mushrooms, sliced
100g prosciutto, shredded
Grated percorino cheese
Grated mozzarella cheese

Bechamel Sauce
30g butter
Plain flour
Milk
Handful grated cheddar cheese
Salt & pepper

Method

Make chicken thigh pasta sauce.
Boil mushrooms until cooked. Drain and cool. Once cooled, squeeze out excess water.
Cook pasta until al dente. Drain and rinse with hot boiling water.
Meanwhile, preheat oven to 180 °. Make bechamel sauce.
Grease ovenproof dish with olive oil spray. Place ⅓ pasta in dish. Add a ladle of pasta sauce, ⅓ mushrooms, prosciutto, generous amount of bechamel sauce, pecorino and mozzarella cheeses. Stir until mixed.
Repeat until the pasta has been all used. Sprinkle extra percorino and mozzarella on top layer.
Place pasta bake in oven. Cook for 20-30mins.

Method for Bechemel Sauce

Melt butter in a saucepan. Add flour until a paste is formed.
Add the necessary amount milk. Using a whisk, stir until sauce starts to thicken.
Reduce heat to medium. Slowly add cheddar cheese while whisking sauce. Once well combined, take off heat.
Season with salt & pepper.