How to Make Baked Rigatoni

How to make baked rigatoni. Easy and delicious recipe with rigatoni, chicken, peas, mushrooms and ricotta cheese.

This baked rigatoni is an easy casserole that is creamy and full of flavor. Children love it as well and it keeps wonderfully for leftovers. Pack it into a lunchbox for school or the office. Delish.

This is what you are going to need for this baked rigatoni casserole –

Serves six

16 oz. Rigatoni
1/2 cup finely chopped onion
2 minced garlic cloves
4-6 shitake mushroom (or any mushroom) cut into strips
1 small chicken breast – cubed (about one cup of chicken)
Butter
Olive Oil
1 cup thawed peas (or cooked)
1 teaspoon oregano
pinch of salt
pepper to your liking
8 oz. ricotta cheese
1-tablespoon mustard
1-cup heavy cream 1
1-cup shredded Parmesan cheese
½ cup chopped parsley

Preheat your oven to 350 F (176 C). Combine butter and olive oil in a skillet at medium heat. Add finely chopped onions, minced garlic, sliced mushrooms and cubed chicken.

Add one cup of peas, 1-teaspoon oregano, a pinch of salt, and pepper to your liking. Cook until the onion is translucent and the chicken is no longer pink. About 5 – 6 minutes depending on the heat. Remove from heat and set aside.

In a mixing bowl combine Ricotta cheese, mustard, and heavy cream and mix well. Once you have a uniform consistency add 1-cup parmesan cheese and pepper to your liking. Mix well.

Cook the rigatoni al dente. Mix the pasta with the chicken and mushrooms and the ricotta mixture. Add the parsley and mix well. Place the pasta in a buttered 9×13 casserole pan. Top the pasta off with a couple dabs of butter and some more shredded Parmesan cheese. Bake for about 20 minutes until the cheese starts bubbling and it is heated through. Do not overcook it and dry it. Serve and enjoy!