Prep time: 20 mins Cook time: 35 mins Serves: 4-6
400g dried large shell pasta
2 tbs olive oil
2 leeks, sliced into 1cm rings
1 garlic clove, finely chopped
150g frozen peas
300ml chicken stock
250g Ricotta cheese
3 tbs parsley, chopped
Zest of 1 lemon
1 tbs lemon juice
250g Perfect Bakes Cheese
300g cooked, skinless and boneless chicken, shredded
Preheat oven to 200°C.
Cook the pasta shells according to packet instructions, then drain and set aside.
Place the olive oil in a large frypan over a medium-high heat. Add the leeks and saute for 5 minutes or until softened. Add the garlic and cook for 2 minutes, then add the peas and chicken stock. Bring to a simmer and cook for 4 minutes.
Add to the frypan the drained pasta, chicken, ricotta cheese, parsley, and lemon zest and juice. Season with salt and pepper and stir to combine. Transfer to a large baking dish and sprinkle over the cheese.
Bake for 20 – 25 minutes or until the cheese is melted and golden brown.