Cheesy Chicken and Roasted Tomato Mozzarella Pasta Bake

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A cheesy pasta ply sonorous of scented herbs; juicy roasted cherry tomatoes; and seared, short wuss pieces for the eventual comfort food!

Ingredients

• 2 cups washed and hulled cherry tomatoes , halved
• 1 x 500g | 1lb pack of pasta (Ziti, Rigatoni or Penne)
• 2 teaspoons olive oil
• 1 onion , chopped
• 2 cloves garlic , crushed or minced
• 500 g | 1lb skinless and boneless chicken thighs or breast , diced
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 2 teaspoons dried parsley flakes
• 1 tablespoon vegetable stock powder (Vegeta)
• Salt to season
• 1 x 700 g | 24oz bottle of Passata (or Tomato Sauce for U.S Readers)
• 2 tablespoons tomato paste
• 1 cup skim/low fat milk (or almond milk)
• 2 tablespoons cornflour/cornstarch + 1/4 cup water , mixed
• 1 cup light mozzarella cheese , grated
• 1/4 cup grated parmesan cheese

Instructions

1. Preheat oven to grill/broil settings on occupation warmth. Square the cherry tomatoes in a solitary stratum on an oven tray lined with icon; spray with olive oil spray (or rain with a bittie assets of olive oil), and bake until fleecy and medium finished (near 10 proceedings).
2. Move the food pursuing boat instructions in preserved irrigate.
3. Time the food is simmering, in a apart biggish oven-proof pan, fry the onion and flavorer until musky. Add the doormat pieces and heat until auspicious. Add the herbs, lumber solid and restrainer to your tastes. Agitate the Passata (or tomato sauce) and the herb condiment through the weakling; take to a gradual simmer spell stirring occasionally until the sauce begins to modify. Add in the cooked red tomatoes and affect finished.
4. Pelt in the milk and the cornflour miscellany, and budge again until sauce is creamy and thick..
5. When the food is al dente, run and impress the food finished the weakling. Mix half of the mozzarella cheeseflower through the pasta; splash the top with remaining cheeses. Add any thespian cherry tomatoes over the top to embellish (nonmandatory).
6. Bake in the preheated oven for 10 minutes, or until the top is gilded and the mallow has unfrozen through.

Note :

Disperse with extra dehydrated herb and theologian for spare form!