with Parmesan
Delicate, rice-shaped risoni soaks up the rich red sauce beautifully in this crowd-pleasing pasta bake. Top with succulent garlic and herb-seasoned chicken thigh, plus a sprinkle of sharp Parmesan to bring it all together. *Unfortunately, this week’s chicken breast was in short supply, so we’ve replaced it with diced bacon. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Garlic & herb seasoning
1 sachet
Diced bacon
1 packet
Soffritto mix
1 bag
Risoni
1 packet
Passata
1 box
Chicken-style stock powder
1 sachet
Brown sugar
1 tsp
Boiling water
1 cup
Butter
20 g
Silverbeet
1 bag
Italian herbs
1 sachet
Parmesan cheese
1 packet
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Roughly chop silverbeet.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook diced bacon, breaking up with a spoon, until slightly golden, 2-3 minutes. • Add soffritto mix and cook, stirring, until softened, 2-3 minutes. Add silverbeet and cook until wilted, 1-2 minutes. • Add risoni and cook, stirring, until combined, 1 minute. • Stir in passata, garlic & herb seasoning, chicken-style stock powder, Italian herbs, the brown sugar and the boiling water (1 cup for 2 people / 2 cups for 4 people).
• Transfer risoni mixture to a baking dish. Cover tightly with foil. • Bake until liquid is absorbed, 25-30 minutes. • Stir in the butter and shaved Parmesan cheese (reserve a pinch for the garnish!). Season to taste. TIP: Add a dash more water if the risoni looks dry.
• Divide Italian-style bacon risoni bake between plates. • Sprinkle with reserved Parmesan to serve. Enjoy!
2865
kJ
Energy (kJ)
22
g
Fat
10.7
g
of which saturates
68.7
g
Carbohydrate
11.3
g
of which sugars
47.7
g
Protein
1549
mg
Sodium
