Rigatoni al forno

Rigatoni al forno

Rigatoni al forno is a classic Italian baked pasta dish that’s sure to delight your taste buds. It typically features rigatoni pasta cooked until al dente, then mixed with a rich tomato sauce, creamy bechamel sauce, and a generous amount of grated cheese, often mozzarella and Parmesan.


250g Rigatoni
300g ground beef
1 onion (finely diced)
2 cloves of garlic (chopped)
150g peas (frozen)
500ml strained tomatoes
100ml cream
75g grated cheese
Salt, pepper and paprika (sweet & hot)


Cook the rigatoni according to the instructions on the packaging.
Turn the oven on to 200 degrees top/bottom.

Heat the oil in a large pan and fry the onion until translucent.

Add the minced meat and fry until crumbly.
Add the garlic and sauté briefly.
Deglaze with strained tomatoes and cream.

Add the peas, season and bring to the boil.
Add the rigatoni to the sauce and mix well.
Place in a casserole dish and top with cheese.

Put in the oven for 15 minutes.


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