Chicken Rigatoni Bake With Garden Vegetables Recipe | MAGGI® Arabia

Chicken Rigatoni Bake with Garden Vegetables

Treat your family to a cheesy casserole dinner tonight with this flavorful recipe for baked rigatoni. Check out other recipes in MAGGI® Arabia for more cooking inspirations.


  • For the sauce:
  • 1 tablespoon olive oil or 15 ml
  • 500 g chicken breast, cut into 2 cm cubes
  • 1 medium onion or 100 g, chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon tomato paste
  • 1 cup hot water or 250 ml
  • 2 cubes MAGGI® Chicken Bouillon
  • 6 medium tomatoes or 500 g, chopped
  • 1 teaspoon dried oregano
  • For the pasta:
  • 1 packet or 400 g rigatoni, dried
  • 8 cups water or 2 litres
  • 250 g white mushrooms, quartered
  • 1 cup or 150 g frozen green peas
  • 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

How to Prepare

  1. Preheat oven to 180°C and position oven rack at mid-level.
  2. To make tomato sauce: heat olive oil and saute chicken until half cooked, add onions and cook until soft.
  3. Add garlic, and tomato paste and saute for an additional 1 min.
  4. Add hot water, MAGGI® Chicken Bouillon, tomatoes, rosemary and oregano and allow to simmer for 30 mins.
  5. Cook pasta in boiling water until aldente. Drain pasta, discard water, and return to empty pot.
  6. Pour chicken and tomato sauce over cooked pasta. Add cut mushrooms, peas, carrots and zucchinis and gently mix until all pasta is covered.
  7. Place coated pasta in a baking dish and sprinkle on top the Emmental cheese and bake in the oven for 20-30 mins or until the cheese is golden.

Nutritional Info

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

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