Oven-Baked Greek Cheese & Wholewheat Tortiglioni & A Chicken Breast

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a medium-high heat

Crush your garlic open by squashing it with the side of a knife and discard the skin

Add your cherry tomatoes to the dish with your sun-dried tomatoes, garlic and tomato paste

Cook for 1-2 min or until fragrant

Meanwhile, chop your Tenderstem broccoli into thirds

Once fragrant, add your chilli flakes (can't handle the heat? Go easy!), balsamic vinegar and wholewheat tortiglioni to the pot with the vegetable stock mix

Add 1 tsp [1 1/2 tsp] [2 tsp] sugar and 550ml [700ml] [925ml] boiled water and stir it all together

Top the pasta with your Greek cheese and bring to the boil over a high heat

Cover with the lid and put the dish in the oven for an initial 15 min

Use this time to clear up, set the table, have a cup of tea or simply chill!

After an initial 15 min, add the chopped Tenderstem broccoli to the dish and give everything a good mix up

Return to the oven, covered, and cook for a final 15-20 min or until the broccoli and pasta are tender – this is your oven-baked Greek cheese, tomato & Tenderstem wholewheat tortiglioni