Rigatoni Bolognese Bake Recipe

Name: Rigatoni Bolognese Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp olive oil; 250 g carrots, peeled and finely diced; 1 medium onion, finely diced; 1 clove garlic, finely chopped; 2 tbsp tomato paste; 800 ml chopped tomatoes; 2 tsp dried Italian herbs; 50 g butter; 50 g plain flour; 300 ml semi-skimmed milk; 300 ml vegetable stock; 200 g cherry tomatoes, halved; 500 g rigatoni pasta; 125 g mozzarella, torn; 50 g gouda, grated; None None basil for garnish; 450 g pork mince

Servings: persons

3 tbsp olive oil
250 g carrots, peeled and finely diced
1 medium onion, finely diced
1 clove garlic, finely chopped
2 tbsp tomato paste
800 ml chopped tomatoes
2 tsp dried Italian herbs
50 g butter
50 g plain flour
300 ml semi-skimmed milk
300 ml vegetable stock
200 g cherry tomatoes, halved
500 g rigatoni pasta
125 g mozzarella, torn
50 g gouda, grated
None None basil for garnish
450 g pork mince

1
Heat 2 tbsp oil in a large frying pan and fry the pork mince, breaking it up with a wooden spoon. Add the carrots, onion and garlic and fry for a couple more minutes. Stir in the tomato paste then pour in the chopped tomatoes and season with the Italian herbs, salt, pepper and a pinch of sugar. Simmer for 15 minutes.
2
Melt the butter in a saucepan, stir in the flour to create a smooth dough then, bit by bit, pour in the milk and stock while continually stirring to create a smooth sauce. Let it simmer for 5 minutes to thicken, stirring regularly and season to taste with salt, pepper and a pinch of nutmeg.
3
Heat 1 tbsp oil in a pan and fry the cherry tomatoes for 1-2 minutes and season with salt and pepper. Cook the pasta in boiling salted water for 5 minutes then drain and set aside.
4
Heat oven to 200u00b0C/180u00b0C fan/gas 6. Pour 1/3 of the white sauce into a 24cm baking dish and arrange the rigatoni pasta shapes vertically in the dish. Spoon over 3/4 of the bolognese sauce followed by the remaining white sauce. Finish off with the remaining bolognese, fried tomatoes, torn mozzarella and grated gouda. Bake for 35-40- minutes until golden brown and serve, garnished with a little fresh basil.

1189

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tbsp olive oil, 250 g carrots, peeled and finely diced, 1 medium onion, finely diced, 1 clove garlic, finely chopped, and more.

Yes, Rigatoni Bolognese Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni Bolognese Bake

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