Today's Budget Buster is a simple Pasta bake that feeds 6. If your family isn't that big it's perfect as leftovers for lunch. There is even leftovers of the chicken thigh fillets for sandwiches the next day.
Get into it below.
INGREDIENTS - Serves 6
| 500g Penne Pasta |
$2.95 |
|
400g Pasata |
$3.75 |
|
375g Ricotta Cheese |
$3.30 |
|
1/4 Block of Cheese Grated |
$1.45 |
|
1/4 Cup Parmesan Cheese |
$0.80 |
|
500g Chicken Thigh Fillets (keep some for tomorrow's lunch) |
$25.00 |
| 1 Egg | $0.35 |
| Salt and Pepper |
|
Total Cost |
$37.60 = $6.27pp |
METHOD
- Pre Heat oven to 160 Degrees (fan forced)
- Cook Penne Pasta for approx 9 mins
- Drain
- Put aside some cheese for the top of the pasta bake
- Mix Passata, Ricotta, Egg, Cheese, Salt and Pepper in a bowl
- Heat Chicken Thigh Fillets as per pack instructions
- Combine cooked pasta, sauce mix and Chicken in oven proof dish
- Top with reserved cheese
- Bake until cheese is golden approx. 10mins
- Eat IT!!!
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