Vegetable and Cheese Stuffed Pasta

A simple dish of pasta stuffed with vegetables and cheese, baked until golden.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Onion, Chicken breast fillets.

Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Finely chop the onion and carrots. Season the chicken breast fillets with salt and black pepper. Grate the cheddar cheese.
2. Bring a large pan of salted water to the boil. Add the spaghetti and cook for 10 minutes, or until al dente. Drain and set aside, reserving 100ml of the pasta water.
3. Heat 1 tbsp of vegetable oil in a large frying pan over medium heat. Add the chicken breast fillets and cook for 5-6 minutes on each side, or until golden and cooked through. Remove from the pan and set aside to rest.
4. In the same pan, add the chopped onion and carrots. Cook for 5 minutes, or until softened. Add the chopped tomatoes and cook for a further 5 minutes, stirring occasionally.
5. In a separate bowl, mix the grated cheddar cheese with the semi-skimmed milk. Stir until smooth. Add the cooked chicken to the pan with the vegetables and pour in the cheese sauce. Stir well and cook for 2-3 minutes, or until the sauce has thickened.
6. Add the cooked spaghetti to the pan with the filling. Toss well to combine, adding a splash of the reserved pasta water if needed to help the sauce cling to the pasta. Cook for a further 2 minutes, or until the pasta is well coated.
7. Season the pasta with salt and black pepper to taste. Taste the filling and adjust the seasoning if needed.
8. Divide the pasta among 4 serving plates and serve immediately.

Tips

• To make it cheaper, swap the chicken breast fillets for chicken mince and cook as directed.
• To batch-cook and portion it for the week, cook the pasta and filling as directed, then divide into 4 portions. Cool and store in the fridge for up to 2 days. Reheat in the microwave until steaming hot throughout, then serve.
• To reheat safely, place the cooked pasta in a microwave-safe dish and cover with a damp paper towel. Microwave on high for 2-3 minutes, or until steaming hot throughout. Stir well and serve.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Cheddar cheese · about 200g left
  Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole.
• Onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Carrots · about 340g left
  Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg.
• Chicken breast fillets · about 310g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie.
• Semi skimmed milk · about 900ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).