Ingredients Jump to Instructions ↓

  1. 350gm pipe rigatei pasta

  2. 500ml sour cream

  3. 1 glass ( 240ml ) white cream cheese (like puck or al-mara3i)

  4. 1 onion , finely chopped

  5. 3 cloves garlic , finely chopped

  6. 250gm boneless chicken , cooked& cut in medium size pieces

  7. 1 can mushroom (or fresh mushroom)

  8. 200gm frozen whole leaf spinach (or 500-600gm fresh spinach)

  9. Salt& black pepper (to season)

  10. 1/2-1 cup chicken stock

  11. 1 tablespoon daqqous powder (home-made bahraini spices , mix of coriander, cumin,garlic powder,salt& allot of red chilli powder)

  12. Olive oil & butter

  13. 200gm mozzarella cheese , grated

Instructions Jump to Ingredients ↑

  1. Prepare pasta as directed on the package Mean while, In a pot, sauté the onions & the garlic in some olive oil & butter till translucent.

  2. Add mushroom and stir.

  3. Add spinach and stir.

  4. Add sour cream and cream cheese.

  5. Add the salt, pepper and daqqous.

  6. When the mixture boils, add the pasta ( add 3/4th and see if need to add more ) and chicken. Add chicken stock to get a thick sauce (add extra stock if needed).

  7. Transfer pasta mix to a baking dish. Top it with Mozzarella cheese.

  8. Bake in preheated oven on 240C degree for about 10-15 minutes till it boils all together and top becomes golden.


Send feedback