Roast chicken and mushroom pasta bake
500g Barilla penne rigate 2 tablespoons extra virgin olive oil 2 garlic cloves, chopped 250g mushrooms, sliced 1 sprig rosemary, leaves picked 1/2 large roast chicken, skin and bones removed, shredded 200g baby spinach leaves 575g jar Barilla cheese and tomato pasta bake 100g Parmigiano reggiano, grated Flat-leaf parsley leaves, to serve Grated Parmigiano reggiano, extra, to serve
Preheat oven to 180C. Cook the pasta in a saucepan of salted boiling water for 3 mins less than the packet directions. Drain.
Meanwhile, heat oil in a frying pan over medium heat. Cook the garlic, mushroom and rosemary, stirring, for 5 mins. Stir in the chicken and spinach.
Place the pasta in a bowl. Stir in the pasta sauce and chicken mixture. Spoon into a 20cm x 30cm, 12-cup ovenproof baking dish. Top with the cheese. Bake for 20 mins or until golden and heated through. Top with parsley and the extra cheese.