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Ingredients 18 items

  • For Sauce:
  • 1 tablespoon butter
  • 1 tablespoon olive oil or 15 ml
  • 4 spring onions or 60 g, chopped
  • 3 cloves garlic, finely chopped
  • ½ cup water or 250 ml, hot
  • 2 cubes MAGGI Chicken Stock or 20 g
  • 1 cup cream, 35% or 250 ml
  • ¾ cup parmesan cheese or 75 g
  • 2 cups ricotta cheese or 300 g
  • ½ teaspoon ground nutmeg
  • 1 teaspoon black pepper, coarse ground
  • For Pasta:
  • 1 packet rigatoni, dried or 400 g
  • 8 cups water or 2 liters
  • 250 g white mushrooms quartered
  • 400 g baby spinach leaves
  • ½ cup mozzarella cheese or 50 g, grated

How to prepare

  1. Preheat oven to 180 degrees C and place oven rack to middle position.
  2. To make Cream Sauce: melt Butter, add Olive Oil, sauté Onions and Garlic on medium heat until onions are soft but not browned.
  3. Add Hot Water, MAGGI Chicken Stock, 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.
  4. Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
  5. Pour Cream Sauce over cooked pasta, add cut Mushrooms and Spinach and gently mix until all pasta is covered.
  6. Place coated pasta in a baking dish and sprinkle on top the Mozzarella Cheese. Bake in the oven for 20-30 minutes or until the cheese is golden.

Nutritional informations

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