Mexican Rigatoni Pasta Bake
This Mexican inspired meal is a twist on the traditional pasta bake. The combination of the warm pasta and fresh salsas are sure to be a hit with the whole family.
- 2 ½ cups Oliana Rigatoni, uncooked
- 1 chicken breast
- Mexican salt (cumin, paprika and chili)
- 1 can of kidney beans
- 4 medium roma tomatoes, finely chopped
- 1 1/3 cups grated cheese
- 500ml Oliana Passata
- Chopped coriander
- 1 avocado
- Lime juice
Cook pasta until al dente in a pot of lightly salted water.
Meanwhile, sprinkle chicken with Mexican salt and grill until lightly browned. Cut into pieces.
Drain pasta and stir chicken, beans, half the tomatoes and passata through pasta. Put in a casserole dish and sprinkle with cheese.
Cover and bake for 35 to 40 minutes or until cheese is melted.
While the pasta bake is cooking create two fresh salsas:
Combine the remaining tomatoes and coriander. Then mash the avocado and season with limejuice to taste. Serve on top of the hot pasta bake.