Berriquocoli Pasta Bake

Ingredients

• 250g (8.8 oz) penne pasta 250g (8.8 oz) penne pasta
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200g (7 oz) chicken breast, cooked and shredded 200g (7 oz) chicken breast, cooked and shredded
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (150g) mixed berries (strawberries, blueberries, raspberries) 1 cup (150g) mixed berries (strawberries, blueberries, raspberries)
• 1 cup (100g) shredded mozzarella cheese 1 cup (100g) shredded mozzarella cheese
• Fresh basil leaves for garnish Fresh basil leaves for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 48g, 8g
• Protein: 24g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the cooked and shredded chicken breast to the skillet and cook for a few minutes until heated through.
5. 5.
   Pour in the tomato sauce and heavy cream, and stir well to combine. Add the dried oregano, dried basil, red pepper flakes, salt, and pepper. Simmer for 5 minutes.
6. 6.
   Add the cooked penne pasta to the skillet and toss until well coated with the sauce.
7. 7.
   Gently fold in the mixed berries, being careful not to crush them.
8. 8.
   Transfer the pasta mixture to a baking dish and sprinkle the shredded mozzarella cheese on top.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.
10. 10.
    Remove from the oven and let it cool for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Berries — Gently fold in the berries at the end to preserve their shape and prevent them from becoming mushy.
• Chicken breast — Ensure the chicken breast is fully cooked and shredded before adding it to the sauce for optimal flavor and texture.
• Tomato sauce — Use a high-quality tomato sauce to enhance the overall taste of the dish.
• Mozzarella cheese — For a gooey and melty cheese topping, use fresh mozzarella or low-moisture mozzarella.

Tips & Tricks

• For a spicier kick, increase the amount of red pepper flakes.
• Experiment with different types of berries to find your favorite flavor combination.
• Add a sprinkle of grated Parmesan cheese on top before baking for an extra cheesy crust.
• Serve with a side of garlic bread to complement the flavors.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch.

Serving advice

Serve the Berriquocoli Pasta Bake hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

Present the Berriquocoli Pasta Bake in individual serving dishes or a large baking dish. The golden crust and vibrant colors of the berries will make it visually appealing. Pair it with a simple green salad for a well-rounded presentation.