This pea and pesto pasta bake is the lazy-girl dinner hack of your dreams.

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Hands up if you can't be effed cooking from scratch every night?

I'm all about reimagining leftovers, so if you made my world's easiest chicken dinner, then you have to make this.

Every bit as tasty, but different enough that you can fool everyone it's a completely different meal. 

Chicken, Pea and Pesto Pasta Bake.

Ingredients:

1 cup leftover roast chook (from the world's easiest chicken dinner)

1 cup leftover creamy cabbage (from world's easiest chicken dinner)

½ cup frozen peas

¾ cup risoni 

1 ½ - 2 cups chicken stock

1 heaped tbsp pesto

½ cup spinach 

Fresh chopped parsley to serve

Parmesan cheese (optional)

Peas, pesto, risoni, and five minutes of your energy = perfection. Image: Supplied.

Method:

Preheat oven to 180 celsius

Toss leftover cabbage into a large baking dish. Add risoni and chicken stock (I like to make sure the risoni and veg are just covered with stock so add more or less if needed.)

TIP: If you boil the chicken stock first you can reduce the cook time in the oven.

Cover with tin foil and bake for 25 mins or until risoni is cooked and stock has evaporated.

Remove from oven and while still hot, add pesto, spinach, peas and shredded chicken. Stir through, re-cover with tin foil and let stand for 5 mins so the peas can heat through.

Sprinkle with fresh herbs, parmesan if using, and serve.

Who knew last night's leftovers could go this hard?

Feature image: Supplied.