Baked Rigatoni with Spinach & Mushrooms
Not included in this recipe
Ingredients
Servings
Nutri value
| Carbohydrates | 40.27 g |
| Energy | 355.56 kcal |
| Fat | 14.62 g |
| Protein | 16.51 g |
| Fiber | 3.04 g |
| Sodium | 698.51 g |
| Sugar | 5.17 g |
Instructions
Total
0'Preparation
20'Cooking
0'Waiting
Step by step
Preheat oven to 180°C and place oven rack to middle position.
To make cream sauce: melt butter, add olive oil, sauté onions and garlic on medium heat until onions are soft but not browned.
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.
Cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot.
Pour cream sauce over cooked pasta, add cut mushrooms and spinach and gently mix until all pasta is covered.
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.
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Baked Rigatoni with Spinach & Mushrooms
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