Recipe: Baked spaghetti with chicken, spinach and artichokes

Spaghetti bake
A very different bake to our usual timpana, with a different texture as I am using spaghetti, a less common pasta shape for baked dishes.  
  • 400g spaghetti
  • 2 tablespoons olive oil
  • 3 garlic cloves, finely chopped
  • 2 boneless chicken breasts, cooked and chopped
  • 500g tinned tomatoes
  • 2 spoons fresh basil
  • Pinch of dried basil
  • Salt and pepper to season, if desired
  • 250g spinach, cooked, chopped and drained
  • 100g tinned artichokes
  • 120g mozzarella
  • 150g grated hard cheese
  1. Cook the spaghetti according to the instructions on the pack.  Drain and set aside.
  2. Preheat the oven to 200C.  Heat the oil in a large pan over medium heat.  Saute the garlic and onion until soft.  Add the chicken and heat through. 
  3. Use a blender to blitz the tomatoes, basil, fresh and dried basil, add half cheeses and stir. 
  4. Remove the chicken from heat and add the spinach and chopped artichoke hearts. 
  5. Finally stir in the cold tomato sauce.  Place the mixture in a greased oven dish and sprinkle the rest  of the cheese and some basil leaves over the top.  
  6. Bake in a hot oven for half an hour.  Serve with a salad.

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