Rigatoni napoletani ripieni al forno

  • Difficulty


  • 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
Rigatoni Napoletani n° 124


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 with the sage over a medium heat.Fry the onion until soft then add the minced chicken.Cook for about 15 minutes adding, if necessary, a few ladles of vegetable stock.Grease the pyrex dish with the leftover oil, arrange the al dente pasta inside it and stuffed with the chicken filling.Spread it with the grated gruyère and put it in a preheated oven at 180 °C for about 30 minutes. Serve immediately.