Baked Rigatoni With Spinach & Mushrooms Recipe | MAGGI® Arabia

Baked Rigatoni with Spinach & Mushrooms

This baked pasta dish is full of fresh veggies and fresh herbs to make it a full of flavor dish. Check out other recipes on MAGGI® Arabia for more home cooking inspirations


  • 1 tablespoon butter
  • 1 tablespoon olive oil or 15 ml
  • 3-4 or 60 g spring onion, chopped
  • ½ cup or 125 ml hot water
  • 2 cubes MAGGI® Chicken Bouillon
  • 1 cup or 250 ml cooking cream
  • ¾ cup or 75 g Parmesan cheese
  • 2 cups or 300 g Ricotta cheese
  • ½ teaspoon or 3 g grated nutmeg
  • 1 teaspoon or 4-5 g crushed black pepper
  • For Pasta: 1 box or 400 g rigatoni pasta
  • 8 cups or 2 liter water
  • 250 g white mushrooms, quartered
  • 400 g fresh baby spinach
  • ½ cup or 50 g Mozzarella cheese, grated

How to Prepare

  1. Preheat oven to 180°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 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.
  4. Cook pasta in boiling water until al dente. 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 mins or until the cheese is golden.

Nutritional Info

Energy : 396.00 Kcal
Protein : 17.00 g
Carbohydrate : 39.00 g
Fats : 19.00 g

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