Sorry, you need to enable JavaScript to visit this website.
Global Main course

Baked Rigatoni with Spinach & Mushrooms

0
20Min
Easy

Ingredients

-
9 Servings
+

This dish has been optimized for 9 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 tbsp
Butter, melted
1 tbsp
Olive oil
60 g
Onions, spring or scallions (includes tops and bulb), raw
0.5 cup
Water
20 g
MAGGI® Chicken Bouillon
1 cup
Cream, fluid, half and half
0.75 cup
Parmesan cheese
300 g
Cheese, ricotta, whole milk
0.5 tsp
Ground nutmeg
1 tsp
Ground Black Pepper
400 g
Pasta, dry, unenriched
8 cups
Water
250 g
Mushrooms, white, raw
400 g
Spinach, raw
50 g
Cheese, mozzarella, part skim milk

Overlay Header

Our 5 best tips & tricks for customized portion sizes.

Export ingredients

Choose from the list of ingredients

Copy
Ingredients are now on your clipboard
.

Nutrition Value

Energy
355.56 kcal
Protein
16.51 g
Carbohydrates
40.28 g
Fats
14.63 g
Information per serving
Lets Cook

Instruction

20 Minutes
Step 1
0 Min
Preheat oven to 180°C and place oven rack to middle position.
Step 2
0 Min
To make cream sauce: melt butter, add olive oil, sauté onions and garlic on medium heat until onions are soft but not browned.
Step 3
0 Min
Add hot water, MAGGI® Chicken Bouillon, cream, Parmesan and Ricotta cheese, grated nutmeg, and crushed black pepper. Whisk over medium heat until somewhat smooth taking care not to over boil cream sauce.
Step 4
0 Min
Cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot.
Step 5
0 Min
Pour cream sauce over cooked pasta, add cut mushrooms and spinach and gently mix until all pasta is covered.
Step 6
0 Min
Place coated pasta in a baking dish and sprinkle on top the Mozzarella cheese. Bake in the oven for 20-30 mins or until the cheese is golden.
Baked Rigatoni with Spinach & Mushrooms

Step 1 of 6

Preheat oven to 180°C and place oven rack to middle position.

Baked Rigatoni with Spinach & Mushrooms

Step 2 of 6

To make cream sauce: melt butter, add olive oil, sauté onions and garlic on medium heat until onions are soft but not browned.

Baked Rigatoni with Spinach & Mushrooms

Step 3 of 6

Add hot water, MAGGI® Chicken Bouillon, cream, Parmesan and Ricotta cheese, grated nutmeg, and crushed black pepper. Whisk over medium heat until somewhat smooth taking care not to over boil cream sauce.

Baked Rigatoni with Spinach & Mushrooms

Step 4 of 6

Cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot.

Baked Rigatoni with Spinach & Mushrooms

Step 5 of 6

Pour cream sauce over cooked pasta, add cut mushrooms and spinach and gently mix until all pasta is covered.

Baked Rigatoni with Spinach & Mushrooms

Step 6 of 6

Place coated pasta in a baking dish and sprinkle on top the Mozzarella cheese. Bake in the oven for 20-30 mins or until the cheese is golden.

Recipe PDF
Download
Thank you for your rating!
We look forward to your review!

You have already rated this recipe / product.

Click on the number of stars you would like to award: the higher the number, the better the rating.

Submit
Asset 10

Comment 0

0/4000
Please enter a valid username. This must contain 3-15 characters. Characters A to Z and 0 to 9 are allowed
Username