- Boil the rigatoni in salted water to al dente, according to the package instructions. Preheat the oven to 180 degrees (top and bottom heat).
- Meanwhile, heat the butter in a frying pan. Add the chicken, season with salt and pepper and add the oregano and thyme. Fry until the chicken is golden brown. Add the garlic and mushrooms and fry until the moisture released from the mushrooms has evaporated.
- Add the tomato puree and fry for 2 minutes. Add the chopped tomatoes and let the sauce reduce for about 10 minutes on a medium heat. Finally mix the spinach through the sauce and cook until it has wilted. Taste one last time to see if the sauce needs further seasoning with salt and pepper.
- Heat the butter in a saucepan and add the flour. Let the flour cook for 2 minutes and then add the milk little by little, stirring until you have a thick sauce. Add the cheese spread and mix until melted.
- Divide the cheese sauce over the pasta, and sprinkle with grated mozzarella if you like. Bake in the oven for 15 minutes.
- Divide the cheese sauce over the pasta, and sprinkle with grated mozzarella if you like. Bake in the oven for 15 minutes.
