Gloucester cheese, chicken and vegetable pasta bake

A delicious recipe and a great way to use left-over cooked chicken.

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves 6


25g (1oz) butter
175g (6oz) pasta shapes
1 onion, chopped
1 courgette, chopped
175g (6oz) baby corn, halved
3 tomatoes, chopped
1 x 275g jar tomato pasta sauce
350g (12oz) cooked boneless, skinless chicken breast, thinly sliced
175g (6oz) Double Gloucester cheese
1 tablespoon chopped fresh basil or oregano, plus a few sprigs to garnish
freshly ground black pepper
2 eggs
300g (10oz) low-fat natural yoghurt



1. Preheat the oven to 200°C/400°F/Gas mark 6. Lightly grease a large baking dish or individual baking dishes with a teaspoon of the butter.

2. Cook the pasta shapes in plenty of boiling water until just tender, about 8 - 10 minutes, or according to pack instructions.

3. At the same time, melt the butter in a large saucepan and sauté the onion, courgette and baby corn for 5 minutes.

4. Thoroughly drain the pasta and add to the vegetables. Stir in the tomatoes and the pasta sauce. Add the cooked thinly sliced chicken, then cut half the cheese into small cubes and stir through the pasta mixture with the chopped fresh herbs. Season to taste, then transfer to the prepared dish and level the top.

5. Beat the eggs and yoghurt together. Grate the remaining cheese and stir it into the egg mixture. Season with pepper. Pour evenly over the pasta. Bake for 20-25 minutes until set and golden brown. Serve garnished with fresh herb sprigs.


Cooks tip: If you don't have left-over cooked chicken, you can cook the chicken beforehand for about 20 minutes in a pre-heated oven at 200 degree centigrade until cooked through. Then cut the breasts into pieces and add to the pasta, vegetables and sauce in step 4.