Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To precook the pasta
Sauce
Bake
Utensils
One shallow baking dish (holding approx. 2 l), greased
How it's done
To precook the pasta
Precook the pasta in salted water for approx. 5 mins., drain, dip briefly in ice-cold water, drain.
Sauce
Heat the oil in a non-stick frying pan. Sauté the shallot, brown the mince for approx. 5 mins., reduce the heat. Pour in the stock, simmer for approx. 10 mins. Combine the cornflour and milk, add to the chicken along with the sour single cream. Add the peas and spinach, simmer briefly, season.
Bake
Spread a little sauce over the bottom of the prepared baking dish. Add the rigatoni, pour the remainder of the sauce over the pasta, top with the mozzarella.
To bake
Approx. 30 mins. in the centre of an oven preheated to 200°C.
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