All-in-one Tuscan chicken pasta bake

Ingredients

• 300g dried fusilli (spiral) pasta
• 50g butter
• 1 brown onion, finely chopped
• 3 garlic cloves, crushed
• 2 tbsp plain flour
• 4 fresh thyme sprigs, leaves picked
• 300ml carton cooking cream
• 250ml (1 cup) milk
• 280g jar sun-dried tomato strips, drained
• 150g (1 1/2 cups) shredded cooked chicken
• 120g packet baby spinach
• 40g (1/4 cup) pre-grated parmesan
• 155g (1 1/2 cups) pre-grated pizza cheese

Directions

1. Preheat oven to 200°C/180°C fan forced. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Reserve 125ml (1/2 cup) cooking liquid. Drain.
2. Melt butter in pan over medium heat. Add onion and garlic and cook, stirring, for 5 minutes or until softened. Add flour and thyme and stir until combined. Gradually add cream, milk and reserved cooking liquid, stirring constantly, until mixture is smooth and combined. Bring to the boil then cook for 2 minutes or until thickened slightly.
3. Add tomato, chicken, spinach, parmesan and 55g (1/2 cup) pizza cheese. Season. Cook, stirring, for 2 minutes or until spinach wilts. Transfer to a 2.5L (10 cup) baking dish. Sprinkle with remaining pizza cheese. Bake for 25 minutes or until golden and heated through. Serve