Friday, November 8, 2013

Creamy Rigatoni Bake

As I have mentioned before, my little one does not tolerate milk well.  However, yogurt and sour cream are a go!  I am starting to get creative in making delicious cream sauces without milk.  I must say that I am really not missing it at all.  He can have cheese so I usually just substitute the milk for chicken broth mixed with sour cream or Greek yogurt.  I don't even think my husband has noticed.

  • 1 box Rigatoni
  • 2 cooked chicken breasts, shredded or diced
  • 1 12 oz frozen bag of green beans
  • 1/2 onion, diced
  • 4 garlic cloves, minced
  • 2 cups chicken broth
  • 4 oz cream cheese
  • 1/2 cup sour cream
  • 1 cup Parmesan cheese
  • mozzarella cheese for garnish
  • 8 slices provolone cheese
  • 1 egg, whisked
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt, pepper, and red pepper flakes to taste

  1. Boil Rigatoni according to package directions and return to pot with one tablespoon olive oil and chicken.
  2. Heat butter and 1 tablespoon olive oil in a medium saute pan.
  3. Cook onions and garlic in butter until translucent.  Add to pot with noodles.
  4. In the same skillet melt cream cheese over low heat and whisk in sour cream and chicken broth.
  5. When sauce is smooth add all seasonings and whisk in Parmesan cheese until smooth.
  6. Pour sauce over noodles and stir.
  7. Slowly stirl in whisked egg and green beans.
  8. In a grease 9by13 baking dish add 1/2 of the pasta mixture and top with provolone cheese.
  9. Add the remaining pasta and top with mozzarella cheese.
  10. Bake at 350 degrees covered for 20 minutes and uncovered for 10 minutes.

Cookers Note:  This also makes for a fantastic freezer meal.  You can freeze in a large 9by13 or in two 8by8 dishes.  Freeze after step 9 and thaw completely before cooking and follow step 10 above.

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