A recipe for a simple pasta casserole with chicken and zucchini

This dish is very tasty, light and spicy. And the double portion of ricotta and cheddar makes it incredible.

Ingredients:

- Pasta - 300 g

- Olive oil - 2 tsp

- Sweet pepper - 2 pcs.

- Zucchini - 1 pc.

- Garlic, cloves - 3 pcs.

- Tomato paste - 500 g

- Smoked paprika - 1 tbsp

- Vegetable broth - 10 ml

- Chili powder - 1 tsp.

- Olives - 25 g

- Chicken breast - 400 g

- Basil, sprig - 30 g

- Ricotta cheese - 100 g

- Cheddar cheese - 20 g

Method of preparation:

1. Cook the pasta according to the instructions on the package. Preheat the oven to 180°C.

2. Wash the peppers, zucchini and basil. Core the peppers and cut them into cubes, grate the zucchini, and chop the basil. Peel and chop the garlic. Cut the olives into quarters.

3. Fry the peppers for 8 minutes, stirring until they begin to soften. Add the zucchini and garlic and stir in the tomato paste, smoked paprika, broth, chili, and olives. Stir and cook for 3-4 minutes.

5. Wash, dry, and cut the chicken breasts into cubes.

6. Drain the pasta, reserving some water for the casserole. Put the pasta in the mixture of tomato paste with chicken, half a cup of pasta water and basil. Season with salt, mix and transfer to a baking dish.

7. Mix the ricotta in a bowl with 5 tablespoons of the pasta water and spread it over the top. Sprinkle with grated cheddar and bake for 35 minutes. Garnish with basil and serve.

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