Ingredients

The following ingredients have 6 Servings
  • 4 tbsp unsalted butter
  • 1 small onion (, diced)
  • 2 garlic cloves (, minced)
  • 6 tbsp / 1/2 cup plain flour
  • 2 cups milk ((500ml))
  • 2 cups tomato passata ((500ml) (Note 1))
  • 1 cup water ((or chicken or vegetable broth) (250ml))
  • 2 tsp salt
  • Black pepper
  • 3 cups dried ziti / penne pasta ((uncooked))
  • 2 cups shredded cooked chicken
  • 1 cup shredded cheddar cheese
  • 3/4 cup shredded mozzarella cheese
  • Pepper
  • Fresh basil leaves
  • Freshly grated parmesan

Instruction

  • Preheat oven to 350F/180C.
  • Melt butter in a deep fry pan or skillet (Note 2) over medium heat. Add the onion and garlic and sauté for 5 minutes until translucent. Add the flour and stir to combine, then cook for 2 minutes.
  • Add the milk and whisk for 1 minute, in small circles around the fry pan, until it starts to thicken. Then add the tomato passata, water, salt and pepper. Increase the heat to medium high and cook for around 5 minutes or until thick enough to coat the back of a metal spoon (see photo below). Whisk occasionally for the first 3 minutes, then whisk constantly for the last 2 minutes.
  • Do a taste test and add 1 to 2 tsp of sugar if it is a bit sour (depends on quality of passata you use).
  • Add the ziti/penne, chicken and cheddar cheese and mix through. Leave it to cook for around 1 minute on the stove, then take it off the stove.
  • Scatter with mozzarella cheese. Cover with a lid or foil (Note 3) and bake for 10 minutes. Remove the lid/foil and bake for a further 5 minutes. Rest for 5 minutes before serving, garnished with fresh basil leaves and grated parmesan, if desired.