Rigatoni bake

Rigatoni bake

Total: 1 hr 10 min. | Active: 40 min.
Nutritional value / people: 817 kcal
, Fat: 25 g
, Carbohydrate: 102 g
, Protein: 43 g


4 people


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:

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To precook the pasta

500 g pasta (e.g. rigatoni)
salted water


1 tbsp olive oil
1 shallot, finely chopped
300 g mince (chicken)
2 dl chicken bouillon
1 tsp Maizena cornflour
1 ½ dl milk
200 g sour single cream
200 g frozen peas, defrosted
120 g leaf spinach, roughly chopped
¼ tsp salt
a little pepper


120 g mozzarella pearl
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One shallow baking dish (holding approx. 2 l), greased

How it's done

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To precook the pasta

Precook the pasta in salted water for approx. 5 mins., drain, dip briefly in ice-cold water, drain.


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.


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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