Baked Rigatoni with Spinach & Mushrooms
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
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Step 1 of 6
Preheat oven to 180°C and place oven rack to middle position.
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.
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.
Step 4 of 6
Cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot.
Step 5 of 6
Pour cream sauce over cooked pasta, add cut mushrooms and spinach and gently mix until all pasta is covered.
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.