Tomato & mozzarella pasta bake

Serves 4, free on extra easy (add 6 syns if not using mozzarella as healthy a choice)

150g cooked chicken
1 onion diced
250g chestnut mushrooms
400g rigatoni
1 tub passata
1/2 tbsp Garlic powder
1 tsp Basil
1 tsp chili powder
1/2 tbsp Worcester sauce
1/2 tbsp balsamic vinegar
1 chicken stock cube mixed into 200ml boiling water
180g mozzarella (45g each as healthy extra a or 6 syns)


Cook the pasta to packet instructions

Fry the onion and mushrooms in a pan till browned and softened.

Add the remainder of the ingredients and simmer for 10 minutes till the water reduces.

Drain the pasta and mix into the tomato sauce

Put into an oven proof dish and top with mozzarella and sprinkle basil over.

Oven bake at 180c for 20 minutes

Serve immediately