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Rigatoni bake
Nutrition facts per serving:
- Energy in kcal about 817
- Fat about 25g
- Carbohydrates about 102g
- Protein about 43g
This is needed
This is needed
for 4 people
To precook the pasta
- salted water, siedend
- 500 g pasta (e.g. rigatoni)
Sauce
- 1 tbsp olive oil
- 300 g mince (chicken)
- 1 shallot, finely chopped
- 2 dl chicken bouillon
- 1.5 dl milk
- 1 tsp Maizena cornflour
- 0.25 tsp salt
- 120 g leaf spinach, roughly chopped
- 200 g sour single cream
- a little pepper
- 200 g frozen peas, defrosted
Bake
- 120 g mozzarella pearl
Tools
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- One shallow baking dish (holding approx. 2 l), greased
And that's how it's done
And that's 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.
