for 4 person

To precook the pasta

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

Sauce

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

Bake

120 g

mozzarella pearl

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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