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Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
Put 280 g Rigatoni pasta in a pan of boiling water and simmer for 10 minutes.
Heat 1 tbsp Olive oil in a large pan over a medium heat and then add 300 g Chicken breast and cook for 5 minutes. Add 4 Shallots and 3 Garlic clove and cook for a further 2 minutes.
Add 400 g Plum tomatoes, 100 ml Vegetable stock, 2 tbsp Tomato puree and 2 tbsp Dried oregano to the chicken. Mash the tomatoes a little and simmer for 2 minutes.
Drain the pasta and add 1 Courgette (zucchini) and 3 tbsp Light cream cheese and stir well.
Add the pasta mixture to the chicken mixture along with 8 Cherry tomatoes and stir well.
Transfer to an oven safe baking dish and sprinkle with 40 g Mature cheddar, 30 g Mozzarella and 1 handful Fresh basilut into the oven for 15 minutes.
Once cooked, serve with more chopped basil sprinkled on top (optional).