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5 from 2 votes

Chicken Parmigiana Pasta Bake

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dinner
Servings: 4
Calories: 0kcal
Author: Lauren


  • 300 g of dried spiral pasta
  • 400 g can of diced tomatoes
  • 500 g of pasta sauce
  • 1 cup of mozzarella cheese
  • 500 g of chicken mince
  • 1 brown onion
  • 1 clove of garlic - crushed
  • 1 zucchini
  • ½ a capsicum
  • 1 teaspoon of sugar
  • salt and pepper to taste


  • Preheat your oven to 190 degrees and set aside a large casserole dish.
  • Finely cut the brown onion and place it along with the crushed garlic into a non stick frying pan. Cook for 2 – 3 minutes over a medium to high heat until the onion starts to turn translucent.
  • Place the pasta into a saucepan of boiling water and cook as per instructions on the packed. When cooked, drain the excess water and set aside.
  • Add the grated zucchini and diced capsicum to the frying pan and cook for a further 2 minutes, before adding the chicken mince - use a wooden spoon to break up the mince.
  • Once the mince has almost cooked through, add the crushed tomatoes, pasta sauce, sugar and salt and pepper to taste. Reduce the heat and simmer for 7 – 10 minutes. It's important to stir it occasionally.
  • When the sauce has thickened, remove the pan from the heat and pour the cooked pasta into the casserole dish before pouring over the tomato sauce. Carefully stir the sauce through the pasta to ensure it’s evenly covered.
  • Sprinkle the mozzarella cheese over the top of the pasta bake and pop it into the oven for 25 minutes or until the cheese has melted and is beginning to brown.
  • Carefully remove the casserole dish from the oven and serve.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg