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Chicken Rigatoni Bake with Garden Vegetables Recipe

Chicken Rigatoni Bake with Garden Vegetables


Total Time : Serves 9

HOW TO PREPARE Chicken Rigatoni Bake with Garden Vegetables Recipe

Preheat oven to 180 degrees C and place oven rack to middle position.

To make Tomato Sauce: Heat Olive Oil and Sauté Chicken until half cooked, add Onions and cook until soft.

Add Garlic, and Tomato Paste and sauté for an additional 1 minute.

Add Hot Water, MAGGI Chicken Stock, Tomatoes, Rosemary and Oregano and allow to simmer for 30 minutes.

Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.

Pour Chicken and Tomatoes Sauce over cooked pasta, add cut Mushrooms, Peas, carrots and Zucchinis and gently mix until all pasta is covered.

Place coated pasta in a baking dish and sprinkle on top the Ementel Cheese and bake in the oven for 20-30 minutes or until the cheese is golden.

Nutritional Information For Chicken Rigatoni Bake with Garden Vegetables Recipe

Per Portion of 300g

Energy : 360.00 Kcal
Protein : 26.00 g
Carbohydrate : 43.00 g
Fats : 9.00 g

Your Grocery List

  • For sauce:

  • 1 tablespoon olive oil or 15 ml
  • 500 g skinned chicken breast fillet, cut into 2cm cubes
  • 1 medium onion or 100 g, chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon tomato paste
  • 1 cup water or 250 ml, hot
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • 6 medium tomatoes or 500 g, chopped
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • For pasta:

  • 1 packet rigatoni, dried or 400 g
  • 8 cups water or 2 liters
  • 250 g white mushrooms, quartered
  • 1 cup frozen green peas or 150 g
  • 4 small baby zucchini or 200 g, cut into 2 cm cubes
  • 2 small carrots or 100 g, chopped
  • 1½ cups emmental cheese or 150 g, grated


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