COMFORT ZONE

“THIS LASAGNE IS ONE OF THE EASIEST – AND TASTIEST – PASTA BAKES YOU CAN MAKE. AND IT’S THE RECIPE TO SEE YOU THROUGH WINTER.”

CHICKEN, LEEK & RICOTTA RIGATONI

SERVES 6

“ANY ONE OF THESE GOLDEN, BUBBLING PASTA BAKES IS A MUST FOR A GREAT NIGHT IN. SERVE WITH A GLASS OF YOUR FAVOURITE WINE, OF COURSE.”

1/4 cup (60ml) extra virgin olive oil
100g speck, cut into thin batons
2 leeks, finely sliced
1/2 bunch thyme, leaves picked
600g chicken thigh fillets, cut into 1cm strips
2 cups (500ml) pure (thin) cream
300g fresh ricotta
300g rigatoni, cooked to packet instructions, drained and refreshed
130g finely grated Gruyere or tasty cheddar

Preheat oven to 180°C. Heat oil in a large ovenproof pan over medium-low heat and add speck, leeks, half the thyme and

1/2 tsp salt flakes. Cook, stirring, for 20