Chicken Pasta Bake


Preparation info

  • Serves


    • Difficulty


Appears in



By Tal Smith

Published 2014

  • About

At Sababa we prepare a number of different lasagnes for people to take home and bake at home. This is one of the favourites.


  • 500 g penne
  • 2 onions, diced
  • 4 tbsp vegetable oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • 500 g chicken breast, cubed
  • 1 tsp chicken spice
  • 1 tsp chicken stock powder
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 2 green chillies, chopped (if you like it hot, then keep the seeds)
  • 300 g mushrooms, sliced
  • pinch of salt and freshly ground black pepper to taste
  • 300 g mozzarella, grated
  • 2 sprigs fresh origanum


    Start by cooking the pasta until al dente. Fry the onions in a pan with 2 tbsp of oil until they soften. Then add the turmeric, cumin and chicken, and continue cooking until the chicken has cooked through. Add the chicken spice and chicken stock and mix through. Set the chicken aside and in the same pan cook the peppers, chillies and mushrooms in the remaining oil until soft.

    Then prepare the béchamel sauce. Melt the butter in a pot and then add the flour all at once. Cook the butter and flour together for a few minutes and then add the milk, salt and pepper. Turn the heat down slightly and whisk the mixture continuously until the sauce thickens and you can no longer taste the flour.

    At this stage you can combine the pasta with the béchamel sauce, chicken and vegetables, and adjust the seasoning if necessary. Transfer the mixture to an ovenproof dish, sprinkle with the grated mozzarella and then add the fresh origanum leaves.

    Bake the pasta bake in the oven for about 20–30 minutes at 180°C until the mozzarella has melted and is a golden brown colour.