Heat olive oil in a non-stick skillet, and add the red chilli flakes, chopped garlic and white onion. stir over medium heat till translucent.

Add the mushrooms, red bell pepper and flat leaf parsley. stir till cooked.

Add the chopped spinach, making sure that you squeeze out all the water from it before adding it to the skillet.

When the vegetables are nearly cooked (about 5 minutes) season with salt, pepper and oregano.

Take it off the heat, set aside till cooled to room temperature.

Cook the pasta according to package directions, but not till al-dente. drain it 2 - 3 minutes before al-dente stage, because it will continue to cook in the oven.

In a deep mixing bowl, combine the blended cottage cheese, parmesan and cheddar. mix well.

Add the campbell soup to this and stir well to incorporate.

Add the pieces of roasted chicken (you can use grilled if you like, either way is fine). make sure the chicken is boneless, and cut into bite size pieces.

Add the cooked vegetables, mix well.

Add the pasta, and mix well to combine. the sauce should coat the pasta well, and the vegetable sand chicken pieces should be evenly spread through the pasta.

Rub the baking dish of your choice (glass or ceramic) with the butter.

Place the prepared pasta into the dish, and top it with the reserved parmesan and cheddar.

Bake in an oven preheated to 180 degrees C for about 25 - 30 minutes, till the cheese on top has melted and is bubbly and golden.

Remove from the oven, let rest for 5 - 10 minutes. serve with a side of fresh salad.