Week 4: Italian Comfort - Market Basket Series

This week wraps up the month with the soul-warming flavours of Italian comfort cooking — slow-simmered tomatoes, fresh herbs, pasta, and a whole roasted chicken that anchors five deeply satisfying dinners. Rich without being heavy, and built entirely from one strategic shop. 🛍️ Master Shopping List - Week 4: Italian Comfort 🖨️ Print this Shopping List Produce 1 Head Garlic 2 Medium Yellow Onions 1 Bunch Fresh Basil 1 Bunch Fresh Flat-Leaf Parsley 2 Medium Zucchini 1 Large Carrot 2 Stalks Celery 1 Pint Cherry Tomatoes 1 Bag Fresh Baby Spinach (5 oz) 1 Lemon 2 lb Baby Potatoes (or Yukon Gold) Protein 1 Whole Chicken (4–5 lb) 1 lb Italian Sausage (mild or hot, casings removed) 1 Dozen Eggs 8 oz Fresh Ricotta 4 oz Parmesan, block or pre-grated (about 1 cup grated) 8 oz Fresh Mozzarella (or shredded) Pantry Staples 2 Cans Whole Peeled San Marzano Tomatoes (28 oz each) 1 Can White Cannellini Beans (15 oz) 1 lb Rigatoni or Penne Pasta 1 lb Spaghetti Extra-Virgin Olive Oil Dried Oregano Dried Chilli Flakes Bay Leaves Chicken or Vegetable Broth (4 cups) Salt & Black Pepper Bakery 1 Crusty Italian Loaf or Ciabatta 🐔 Chicken Allocation Strategy Family of 4: 1 whole chicken (4–5 lb) typically yields about 3 cups of cooked shredded meat, sometimes more depending on the bird. Portioned across the week: Night 1 (Herb-Roasted Chicken): Serve fresh — legs and one breast with crispy potatoes and pan juices Night 2 (Chicken & White Bean Ribollita): Use ~1.5 cups shredded chicken Night 4 (Chicken Ricotta Pasta Bake): Use ~1 cup shredded chicken Night 5 (Spinach & Chicken Frittata): Use ~0.5 cup chopped chicken — set this aside when portioning after Night 1 Important: When shredding the chicken after Night 1, divide and label your portions upfront — 1.5 cups for the ribollita, 1 cup for the pasta bake, and 0.5 cup for the frittata. This prevents the pasta bake from using what the frittata needs. Store all portions in airtight containers and refrigerate for up to 4 days. If your bird yields less than 3 cups total, the frittata works beautifully without chicken — spinach, Parmesan, and eggs are a complete dish on their own. 🍋 DINNER 1: Herb-Roasted Chicken with Garlic, Lemon & Crispy Potatoes Ingredients 1 whole chicken (4–5 lb) 1 lemon, halved 6 cloves garlic, smashed 2 lb baby potatoes, halved 1 pint cherry tomatoes (add in the last 20 minutes) 3 tbsp extra-virgin olive oil, divided 2 tbsp fresh flat-leaf parsley, chopped 1 tbsp fresh basil, chopped 1 tsp dried oregano Salt and black pepper to taste Instructions Preheat oven to 425°F (220°C). Pat chicken completely dry with paper towels. Mix 2 tablespoons olive oil, parsley, basil, oregano, salt, and pepper into a herb paste. Rub all over the chicken and under the skin where possible. Stuff the cavity with lemon halves and smashed garlic. Tie legs together with kitchen twine if desired. Toss halved baby potatoes with remaining 1 tablespoon olive oil, salt, and pepper. Spread in a single layer in a large roasting pan. Place chicken on top of the potatoes, breast-side up. Roast for 40 minutes, then scatter cherry tomatoes around the pan. Continue roasting for a further 20–35 minutes until skin is deep golden, tomatoes are blistered, and internal temperature reaches 165°F in the thickest part of the thigh. Potatoes should be golden and crispy where they have absorbed the chicken drippings. Rest for 10 minutes. Serve legs and one breast tonight with the crispy potatoes, blistered tomatoes, pan juices, and crusty bread. Shred remaining meat and immediately divide into three labelled airtight containers: 1.5 cups for the ribollita, 1 cup for the pasta bake, and 0.5 cup for the frittata. Refrigerate for up to 4 days. Portion Strategy Dividing the chicken into labelled portions immediately after Night 1 is the key to this week running smoothly. It takes two minutes and eliminates any guesswork mid-week. Why This Works Roasting the chicken directly on top of the potatoes means the drippings baste them throughout cooking — no extra effort, maximum flavour. The cherry tomatoes blister and sweeten in the last 20 minutes, creating a natural pan sauce. A complete one-pan dinner with almost no washing up. Substitutions Use Yukon Gold potatoes cut into chunks if baby potatoes aren’t available Use rosemary and thyme in place of basil for a more rustic profile Bone-in chicken thighs work well if a whole bird feels like too much — reduce cook time to 35–40 minutes Add halved red onion wedges to the roasting pan alongside the potatoes 🥣 DINNER 2: Chicken & White Bean Ribollita Ingredients 1.5 cups shredded chicken (from Night 1 ribollita portion) 1 can cannellini beans, drained and rinsed 1 can whole peeled tomatoes, crushed by hand 4 cups chicken or vegetable broth 1 medium yellow onion, diced 1 large carrot, diced 2 stalks celery, diced 4 cloves garlic, minced 2 cups fresh baby spinach 2 tbsp extra-virgin olive oil 1 tsp dried oregano 2 bay leaves Salt, black pepper, and chilli flakes to taste Parmesan rind (optional, adds depth) Crusty bread for serving Instructions Heat olive oil in a large heavy pot over medium heat. Add onion, carrot, and celery. Cook for 8 minutes until softened. Add garlic, oregano, and chilli flakes. Cook for 1 minute until fragrant. Add crushed tomatoes, broth, bay leaves, and Parmesan rind if using. Bring to a boil, then reduce to a simmer for 15 minutes. Add cannellini beans and shredded chicken. Simmer for a further 10 minutes. Stir in spinach and cook for 2 minutes until wilted. Remove bay leaves and Parmesan rind. Season with salt and pepper. Ladle into bowls and serve with crusty bread and a drizzle of good olive oil. Why This Works Ribollita traditionally includes stale bread simmered directly into the soup — this streamlined version keeps the broth lighter, but you can add a chunk of crusty bread to thicken it if desired. The beans do much of the same work, thickening naturally as they cook. Tips This soup is even better the next day as the flavours deepen overnight Mash a few beans against the side of the pot to thicken the broth further Substitutions Add a chunk of stale bread directly to the soup (traditional ribollita) to thicken it further Use kale or cavolo nero in place of spinach for a more authentic version 🍝 DINNER 3: Italian Sausage & Cherry Tomato Spaghetti Ingredients 1 lb Italian sausage, casings removed 1 can whole peeled tomatoes, crushed by hand 4 cloves garlic, thinly sliced 1 medium yellow onion, finely diced 3 tbsp extra-virgin olive oil ½ tsp dried chilli flakes 1 tsp dried oregano 1 lb spaghetti Fresh basil leaves, torn Parmesan, freshly grated, to serve Salt and black pepper to taste Instructions Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking up into small pieces, for 6–8 minutes until browned and cooked through. Transfer to a plate. In the same skillet, reduce heat to medium. Add onion and cook for 5 minutes until softened. Add garlic and chilli flakes and cook for 1 minute. Add crushed canned tomatoes and oregano. Return sausage to the pan. Simmer for 15 minutes until sauce thickens. Season with salt and pepper. Meanwhile, cook spaghetti in well-salted boiling water until al dente. Reserve 1 cup pasta water before draining. Add drained spaghetti to the sauce. Toss well, adding pasta water a splash at a time to loosen if needed. Before serving, reserve 1½ cups of sauce in an airtight container and refrigerate — this will be used in the pasta bake on Night 4. Serve remaining spaghetti topped with torn fresh basil and freshly grated Parmesan. Why This Works Italian sausage is a powerhouse ingredient — it seasons the sauce as it cooks, eliminating the need for a long list of spices. Making extra sauce tonight means Night 4 practically builds itself. Budget Tip Mild sausage is typically less expensive than hot — buy whichever is on sale and adjust chilli flakes to taste. Substitutions Use rigatoni or penne instead of spaghetti Add a handful of baby spinach to the sauce in the last 2 minutes Swap sausage for ground beef or pork for a classic Bolognese-style sauce 🫙 DINNER 4: Chicken Ricotta Pasta Bake Uses the pre-portioned pasta bake chicken from Night 1 and the reserved sausage sauce from Night 3. Ingredients 1 cup shredded chicken (from Night 1 pasta bake portion) 8 oz fresh ricotta 8 oz fresh or shredded mozzarella ½ cup Parmesan, grated 2 medium zucchini, diced 3 cloves garlic, minced 2 tbsp extra-virgin olive oil 1 tsp dried oregano 1½ cups reserved sausage sauce from Night 3 (or use remaining crushed tomatoes if needed) 12 oz rigatoni or penne, cooked al dente Fresh basil to garnish Salt and black pepper to taste Instructions Preheat oven to 400°F (200°C). Cook pasta in well-salted water until just al dente (it will finish cooking in the oven). Drain and set aside. Heat olive oil in a skillet over medium heat. Add zucchini and cook for 5–6 minutes until golden. Add garlic and oregano, cook 1 minute. Season with salt and pepper. In a large bowl, combine cooked pasta, shredded chicken, cooked zucchini, ricotta, half the mozzarella, and the reserved sauce. Mix well. Transfer to a greased 9×13-inch baking dish. Top with remaining mozzarella and Parmesan. Bake for 20–25 minutes until bubbling and golden on top. Rest for 5 minutes before serving. Garnish with fresh basil and serve directly from the dish. Why This Works Baked pasta is the ultimate use-it-up dish — it absorbs the reserved sausage sauce, stretches a small amount of chicken into a full family meal, and the ricotta adds creaminess without heaviness. Make-Ahead Tip Assemble the bake up to 24 hours in advance and refrigerate unbaked. Add 10 minutes to the bake time if going straight from the fridge. Substitutions Add leftover Italian sausage crumbles on top before baking Use cottage cheese in place of ricotta for a lighter version Swap zucchini for roasted eggplant or bell pepper 🍳 DINNER 5: Spinach & Chicken Frittata with Parmesan Uses the pre-portioned frittata chicken set aside after Night 1. Omit the chicken entirely if your bird ran short — this dish stands on its own. Ingredients ½ cup chopped chicken (from Night 1 frittata portion, optional) 8 eggs 3 cups fresh baby spinach 3 cloves garlic, minced ½ cup Parmesan, grated 2 tbsp extra-virgin olive oil ½ tsp dried oregano Salt and black pepper to taste Fresh basil or parsley to garnish Crusty bread to serve Instructions Preheat oven to 375°F (190°C). In a large bowl, whisk eggs with Parmesan, oregano, salt, and pepper until well combined. Heat olive oil in a 10-inch oven-safe skillet over medium heat (cast iron works especially well). Add garlic and cook for 1 minute until fragrant. Add spinach and cook for 2 minutes until wilted. Add chopped chicken if using and stir to combine. Pour egg mixture evenly over the filling. Cook on the stovetop for 3–4 minutes until the edges begin to set. Transfer skillet to the oven and bake for 10–12 minutes until the centre is just set and the top is lightly golden. Rest for 5 minutes. Slice into wedges and serve garnished with fresh herbs and crusty bread alongside. Why This Works A frittata is the Italian answer to using up the week's last ingredients — eggs bind everything together into something that feels intentional rather than improvised. Parmesan adds a savoury depth that elevates the simplest filling. Tips Do not stir once the eggs are in the pan — let them set undisturbed for a clean slice Leftovers are excellent cold or at room temperature the next day Substitutions Add diced cherry tomatoes or leftover roasted zucchini to the filling Use any remaining cheese — mozzarella or ricotta work beautifully Serve with a simple green salad instead of bread for a lighter finish Week 4 shows how Italian pantry staples — San Marzano tomatoes, good olive oil, Parmesan, and fresh herbs — transform a single chicken and a handful of ingredients into five meals that feel generous, nourishing, and deeply satisfying. A fitting close to the month.

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Week 4: Italian Comfort - Market Basket Series

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