Family Rigatoni Gratin with Red Pesto Chicken, Spinach and Golden Mozzarella Crust

Instructions

1. 1

   Preheat the oven to 425°F/220°C. Lightly grease a large baking dish with a little of the olive oil and set aside.

2. 2

   Bring a large pot of water to a boil with part of the salt. Cook the rigatoni until just al dente, 1 to 2 minutes less than the package directions. Reserve 120 ml (1/2 cup) of the pasta cooking water, then drain the pasta.

3. 3

   While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken, sweet paprika, half of the oregano, some of the salt, and the black pepper. Brown for 5 to 6 minutes, stirring, until the chicken is cooked through. Transfer to a plate.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil. Cook the onion for 4 minutes until softened. Stir in the garlic and cook 30 seconds more.

5. 5

   Add the spinach to the skillet and cook for 2 minutes, stirring, until wilted. Add the crushed tomatoes, chicken broth, cooking cream, red pesto, and the remaining oregano. Cook for 3 to 4 minutes until the sauce is well combined.

6. 6

   Return the chicken to the skillet. Add the cooked rigatoni, 60 g (2 oz) of the mozzarella, 20 g (1/4 cup) of the Parmesan, and the reserved pasta water. Mix well until the pasta is evenly coated in the sauce.

7. 7

   Transfer the mixture to the prepared baking dish. Top with the remaining mozzarella and the remaining Parmesan. Sprinkle the breadcrumbs over the top to create a crisp crust.

8. 8

   Bake at 425°F/220°C for 15 to 18 minutes, until the cheese is bubbling and golden at the edges. For extra color, broil for 1 to 2 minutes, watching closely.

9. 9

   Let rest for 5 minutes before serving so the gratin can set slightly. Serve hot.