A beautifully rich and luxurious creamy pasta bake made with chicken and chorizo and topped with parmesan and gooey mozzarella.
Heat the oven to 180C/350F and bring a pan of well salted water to the boil, once boiling turn down the heat to a simmer until you're ready to cook your pasta.
Heat 2 tbsp of olive oil in a (preferably oven-proof) pan and fry the chorizo for a few minutes until it release it's oils.
Add the chicken and garlic and cook until the chicken has turned white on all sides, stirring frequently.
Pour in the chopped tomatoes along with 1 tsp of oregano and a little salt and pepper, cook for around 10 minutes until thickened.
If you haven't done so, now would be the time to start cooking your pasta, so turn up the heat on the water to bring to a rolling boil - you might need to top it up with a little more hot water - and cook according to packet instructions.
Stir the olives and cherry tomatoes (leave them whole) and cook for 1-2 minutes, then stir in the mascarpone (or cream cheese) until you have a smooth, creamy sauce. Turn off the heat and sprinkle with a few basil leaves.
Add the cooked pasta to your sauce and stir everything together. If your pan is not oven proof you will need to transfer the pasta sauce mix a baking dish.
Break your mozzarella ball into pieces and sprinkle over the top of the pasta, followed by the parmesan. Finish with an extra sprinkle of oregano a crack of black pepper and a drizzle of olive oil if you wish.
You can also use grated mozzarella rather than balls if you prefer
Bake in the oven for 20-25 minutes until the cheese has melted, then remove and rest for a few minutes.
Sprinkle over a few extra basil leaves for garnish and drizzle a little extra olive oil if you wish before serving