Spring Vegetable Rigatoni Pasta Bake | Boursin Cheese

Spring Vegetable Rigatoni Pasta Bake

with Boursin Garlic & Herbs

A lemon sourdough crumb over a spring vegetable rigatoni pasta bake with creamy Boursin is the perfect, healthy meal to enjoy with your family, friends or by yourself. We won’t judge if you decide not to share.

View the Ingredients List
  • Level medium

  • Prep time 10 MIN

  • Cook time 50 MIN

  • Total time 60 MIN


Your Turn To Create

For Rigatoni Pasta Bake
  • Pre-heat your oven to 180ºC/160ºC fan.
  • Roughly chop the sourdough bread and bake in the oven for 5-8 minutes until dry & crunchy.
  • Add the dried sourdough bread, lemon zest, thyme, salt and pepper into a food processor and blend until you have crumbs.
  • Finely chop all the vegetables before gently frying them in a little olive oil in a hot casserole dish. Cook for 12-15 minutes until softened.
  • Add your chosen stock, along with the lemon juice, Boursin, crème fraiche & mustard. Mix to combine.
  • Allow to cook for a further 5-8 minutes to thicken slightly.
  • Add the pre-cooked pasta and mix to evenly coat in the sauce & vegetables. Pour this into a baking dish.
  • Drizzle the crumbs over the pasta and bake for 15 minutes until golden brown. Serve immediately.
  • Serves 4
  • 2 slices of sourdough bread

  • 1 lemon, zest only (reserve the juices for the pasta bake)

  • 1 tbsp. finely chopped fresh thyme

  • pinch of salt and pepper (for the pasta bake)

  • 1 white onion

  • 1 courgette

  • 150g French green beans

  • 1/3 small hispi cabbage or spring greens

  • 8-10 tender stem broccoli florets

  • 1 lemon from above- juice only

  • 200ml chicken or vegetable stock

  • 1 pack Boursin Garlic & Herbs

  • 2 tbsp. crème fraiche

  • 1 tsp. mustard

  • 300g dried rigatoni- pre-cooked in salted water

  • Salt and black pepper to taste