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Chicken and mushroom pasta gratin

Chicken and mushroom pasta gratin

Total Time
1 hr
25 min
35 min
A super-filling pasta dish with a tonne of flavour. This is the perfect meal to make when you have a heap of veggies sitting in the fridge crisper waiting to be used.


Brown onion

1 medium, finely chopped


2 clove(s), crushed


150 g, chopped

Chicken breast mince

500 g

Chicken stock powder

2 tsp

Dry pasta

200 g, small shells, (conchigliette)


1 medium, cut into 1cm pieces


300 g, cut into small florets


150 g, cut into small florets

Light tasty cheese

cup(s), grated, grated, (80g)

Panko breadcrumbs

¼ cup(s), (15g)

Oil spray

1 x 3 second spray(s)


1½ tbs

Skim milk

2 cup(s), (500ml)


  1. Preheat oven to 200°C. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion, garlic and mushrooms, stirring, for 5 minutes or until onion has softened. Increase heat to medium–high, add mince and cook, stirring to break up lumps, for 5 minutes or until cooked through.
  2. To make white sauce, place cornflour in a jug and gradually whisk in milk until smooth. Add milk mixture and stock powder to a medium saucepan and cook over medium–high heat, whisking, for 2 minutes or until mixture boils and thickens.
  3. Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet instructions, adding carrot, cauliflower and broccoli in the last 2 minutes of cooking time. Drain. Add pasta mixture and white sauce to mince mixture and stir to combine.
  4. Spoon mixture into 6 x 1¾ cup (435 ml) capacity ovenproof dishes. Sprinkle with cheese and panko. Bake for 20 minutes or until light golden. Serve.


TO REFRIGERATE: Cover any leftover gratins and store for up to 2 days. Reheat in microwave or cover with foil and reheat in 160°C oven until hot.