This hearty pasta bake can be enjoyed by the whole family! With plenty of leftovers, this recipe is perfect for meal planning.
Ingredients
1 large
Zucchini
(diced)
1/2 large pepper(s)
Red bell pepper
(diced)
1 1/2 cup cubes
Kabocha squash
(diced)
2 tsp
Extra virgin olive oil, garlic-infused
500 gm
Pasta, Gnocchi
(gluten-free (see notes))
500 ml
Passata
(jar; tomato puree)
4 cup
Baby spinach
5 gm
Basil, fresh
(large handful)
400 gm
Chicken breast, roasted
(Cooked; shredded)
2 tsp
Black pepper
1/2 cup
Parmesan cheese, grated
(optional)
Instructions
Preheat the oven to 220°C/428°F. Spray a large baking dish with olive oil spray.
Add chopped zucchini, pepper and squash to a baking dish and toss with garlic-infused olive oil to coat.
Roast vegetables in the oven for 20-25 minutes or until beginning to soften.
Meanwhile, cook gnocchi according to packet instructions
Heat tomato passata in a large pot and stir through baby spinach leaves and basil leaves until wilted slightly. Add cooked chicken, black pepper, gnocchi and roasted vegetables and stir to coat in sauce.
Pour gnocchi and sauce mixture back into the baking dish and top with grated Parmesan. Bake for a further 10-15 minutes or until golden.
Notes:
Gluten-Free Gnocchi:
Typically made with low FODMAP ingredients. Check the label for high fodmap ingredients. The following are common ingredients used that are low FODMAP: potato, potato flour/rice flour/cornflour and egg.
