Chicken and cheese pasta bake

Chicken and cheese pasta bake

Ingredients
1.6kg whole chicken
1 lemon, halved
2 teaspoons olive oil
400g dried tortiglioni or rigatoni pasta
1 tablespoon olive oil
2 garlic cloves, crushed
1 small red onion, finely chopped
500g jar tomato pasta sauce
2 cups grated mozzarella cheese
100g baby spinach leaves

 

Method 

Step 1 

Preheat oven to 220C. Lightly grease a roasting pan. Place a wire rack into roasting pan. Trim excess fat from chicken. Discard neck. Rinse chicken (including cavity) under cold running water. Pat-dry with paper towels. Season cavity with salt and pepper.
Step 2 

Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin. Place both lemon halves into chicken cavity. Tie legs together with kitchen string.
Step 3 

Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breast-side up, onto rack in roasting pan. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes.
Step 4 

Remove skin and meat from chicken. Discard skin and bones. Roughly chop flesh.
Step 5 

Preheat oven to 180C. Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return to saucepan.
Step 6 

Meanwhile, heat oil in a frying pan over medium-high heat. Add garlic and onion. Cook, stirring often, for 3 minutes or until tender. Add onion mixture, pasta sauce, chicken, 3/4 cup cheese and spinach to hot pasta. Season with salt and pepper. Toss gently until well combined.
Step 7 

Spoon pasta mixture into a 7cm deep, 24cm x 19cm (base) baking dish. Top with remaining cheese. Bake for 15 to 20 minutes or until golden and heated through. Serve.