RIGATONI CHICKEN & BROCCOLI BAKE

SERVES 6 PREP 20 MINS COOK 45 MINS PER SERVE 2739kj

375g rigatoni 1 head broccoli, small florets, stem finely chopped 250g tub mascarpone ½ cup cream 2 eggs ½ cup grated parmesan, plus ¼ cup extra 2 cups cooked shredded chicken ½ cup chopped chargrilled capsicum strips 4 sprigs thyme, leaves chopped, plus extra leaves to serve ⅓ cup dried breadcrumbs ½ tsp dried chilli flakes

1 In a large saucepan of boiling salted water, cook rigatoni following packet instructions, adding broccoli for final 2 minutes. 2 Preheat oven to moderate, 180°C. Lightly grease an eight-cup baking dish. 3 In a large bowl, whisk mascarpone, cream, eggs and parmesan. Toss through chicken, capsicum and thyme. 4 Drain pasta and broccoli. Add to egg mixture. Season and mix well. 5 Transfer pasta mixture to dish. Sprinkle with combined crumbs, remaining parmesan and chilli flakes. 6 Bake 25-30 minutes until golden brown. Serve in bowls, sprinkled with extra thyme. Accompany with salad, if liked.