Rigatoni bake

Total time: 1hr 10m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 817 Kcal, 43g Protein, 102g Carbohydrates, 25g Fat


  • To precook the pasta
  • 500 g pasta (e.g. rigatoni)
  • salted water, siedend
  • Sauce
  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 1 tsp cornflour
  • 300 g mince (chicken)
  • 2 dl chicken bouillon
  • 1.5 dl milk
  • 200 g sour single cream
  • 200 g frozen peas, defrosted
  • 120 g leaf spinach, roughly chopped
  • 0.25 tsp salt
  • a little pepper
  • Bake
  • 120 g mozzarella pearl
  • Utensils
  • One shallow baking dish (holding approx. 2 l), greased

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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.
  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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