This Baked Rigatoni with Chicken, Mushrooms, Sage & Leeks is the kind of dish that fills the kitchen with the most irresistible aroma. Tender Spelt rigatoni folded through a silky cream sauce, enriched with succulent chicken, sweet leeks, earthy mushrooms, and fragrant sage. Finished with golden bubbling cheese, it’s a dish that feels both indulgent and wholesome, perfect for sharing with loved ones on any occasion.
Baked Rigatoni with Chicken, Mushrooms, Sage & Leeks
Ingredients
Method
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Preheat your oven to 200C
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Bring a large pan of salted water to a rolling boil and cook your pasta over a medium heat as per the instructions.
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While the pasta is boiling, heat a drizzle of olive oil in a large overproof casserole dish and add the chicken, all the thyme and half the sage, then cook for 1-2 minutes. Turn the heat down low and add the onion, garlic, leeks and mushrooms, season well with salt and pepper and cook for a further 4-5 minutes, until just softened.
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Turn the heat up to medium and add in the double cream, half the cheese and a squeeze of lemon juice. Simmer for a couple of minutes, until the sauce has thickened slightly.
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When the pasta is cooked, drain it through a colander and add to the pan. Add the parsley and the rest of the sage and stir through the sauce. Check through the seasoning and make any adjustments.
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Sprinkle over the remaining cheese along with a drizzle of olive oil.
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Place on the middle shelf of the oven and bake for 15-20 minutes, or until the top is crisp and golden. Leave to cool for a couple of minutes, then tuck in and enjoy.
