Rigatoni napoletani ripieni al forno | Italian Pasta De Cecco Recipes
Preparation Cook the pasta al dente in a saucepan with the milk and a pinch of salt.In the meanwhile place a saucepan with 2 tbsp of oil and the chopped onion
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.dececco.com.
Cooking tools:
Ingredients
- 280 g Rigatoni Napoletani n° 124
- 1 onion
- 1 l milk
- 300 g chicken breast, minced
- 60 g grated Gruyère cheese
- salt
- a few sage leaves
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Rigatoni napoletani alla rustica"" | Pasta De Cecco Nedherlands Recipes
dececco.com
Rigatoni napoletani ripieni al forno | Pasta De Cecco Latvia Recipes
dececco.com
Baked Rigatoni napoletani with tomatoes | Italian Pasta De Cecco Recipes
dececco.com
Stuffed Rigatoni napoletani | Italian Pasta De Cecco Recipes
dececco.com
Stuffed Rigatoni napoletani | Italian Pasta De Cecco Recipes
dececco.com
Baked Rigatoni napoletani with tomatoes | Italian Pasta De Cecco Recipes
dececco.com
Baked Rigatoni napoletani with tomatoes | Italian Pasta De Cecco Recipes
dececco.com
Stuffed Rigatoni napoletani | Italian Pasta De Cecco Recipes
dececco.com