cheat’s chicken parmigiana pasta ‘bake’
serves 4 | prep 10 mins | cooking 40 mins
350g penne pasta
400g jar tomato pasta sauce
125ml (1/2 cup) olive oil
1 small red onion, finely chopped
2 garlic cloves, crushed
1/2 cup torn fresh basil leaves, plus extra to serve
4 (about 600g) pre-crumbed chicken schnitzels
100g (1 cup) coarsely grated mozzarella
20g (1/4 cup) finely grated parmesan
1 Lightly grease a 27cm x 20cm (base measurement) baking dish.
2 Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Wipe pan dry.
3 Heat 1 tbs of the oil over medium heat. Add onion and garlic. Cook, stirring occasionally, for 6 minutes or until softened. Reserve1 /4 cup of pasta sauce and set aside. Add remaining pasta sauce and 1 /3 cup water. Cover with a lid and simmer for 3 minutes. Stir in pasta and basil. Cook, stirring, for 2 minutes or until well combined. Spoon mixture into prepared tray.
4 Preheat grill to high. Heat the remaining oil in a large frying pan over medium-high heat. Cook schnitzels, in 2 batches, turning, for 5-6 minutes or until golden and cooked through. Place on top of pasta in prepared dish. Spoon over the reserved pasta sauce. Sprinkle with the mozzarella and parmesan. Grill for 3-4 minutes or until the cheese is melted. Sprinkle with extra basil to serve.
TOP TIP
Crumb your own schnitzel easily with panko breadcrumbs
