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Ingredients 16 items

  • For the pasta:
  • 0.5 kg Rigatoni noodles
  • 8 cups or 2 liters water
  • For the stuffing:
  • 3 tablespoons vegetable oil
  • 0.5 kg boneless and skinned chicken breasts
  • 1 cup or 100 g mushrooms
  • 100 g beef pepperoni
  • 0.5 cup or 50 g chopped spring onions
  • 1 can or 250 g canned sweetcorn, drained
  • 1 pinch of salt
  • 1 pinch ground black pepper to taste
  • For the béchamel sauce:
  • 4 cups or 1 litre milk
  • 1 sachet MAGGI Idea of the Day Béchamel Mix
  • 1 cup or 100 g grated Mozzarella cheese

How to prepare

  1. Bring 2 liters of salty water to boil in a large saucepan and cook the pasta for 10 minutes, until it becomes “al-dente”. Remove pasta, wash on running cold water and set aside to drain.
  2. Use 1 tablespoon of oil and grill or pan fry chicken breasts. Remove, cut the chicken breast lengthwise into long strips and set aside.
  3. Heat the remaining oil in a frying pan, fry the mushrooms for 6 minutes. Remove and set aside.
  4. In a saucepan, mix the milk with the MAGGI Secrets Béchamel Mix, bring to boil and cook for 2 minutes until sauce thickens.
  5. In a bowl, mix the rigattoni pasta with the chicken pieces, mushrooms, pepperoni slices, spring onion, and sweet corn. Add salt and black pepper to taste.
  6. In an oven tray, add the pasta mixture, pour the béchamel sauce, and cover with the cheese.
  7. Cook the dish in oven, on 185°C for 20-25 minutes.

Nutritional informations

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