Chicken Rigatoni Bake with Garden Vegetables
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 7
Preheat oven to 180°C and position oven rack at mid-level.
Step 2 of 7
To make tomato sauce: heat olive oil and saute chicken until half cooked, add onions and cook until soft.
Step 3 of 7
Add garlic, and tomato paste and saute for an additional 1 min.
Step 4 of 7
Add hot water, MAGGI® Chicken Bouillon, tomatoes, rosemary and oregano and allow to simmer for 30 mins.
Step 5 of 7
Cook pasta in boiling water until aldente. Drain pasta, discard water, and return to empty pot.
Step 6 of 7
Pour chicken and tomato sauce over cooked pasta. Add cut mushrooms, peas, carrots and zucchinis and gently mix until all pasta is covered.
Step 7 of 7
Place coated pasta in a baking dish and sprinkle on top the Emmental cheese and bake in the oven for 20-30 mins or until the cheese is golden.