Rigatoni Pasta Bake

Serves 2

Pasta bakes are just a massive winner in my eyes. I would 100% rather wait an extra 10 minutes for my pasta dish to be popped in the oven and baked. Mainly because melted cheese is just on another level but also because it just seems to taste soooo much better!

Obviously you can mix up the ingredients, especially the pasta type, with this dish. The reason I prefer it with rigatoni is because the shape and size of the pasta helps the sauce stick a little bit better so you get an even spread of flavours.

Also please be warned that I kind of went a little crazy with this dish and just started popping in some things from my kitchen cupboard to help give the mince mixture a richer flavour.

Prep time: 5-10 minutes

Cook time: 25 minutes

Ingredients

150g rigatoni pasta
300g beef mince
1 red onion, diced
2 cloves garlic, minced
1/2 ball mozarella (around 100g)
1.5 tbsp gravy granules
2 tsp worcestershire sauce
1 tsp soy sauce
1 beef stock
250ml passata
50g cheese, grated
1 tbsp tomato puree
Olive oil

Method

Step One:

Grab a saucepan, pop in the rigatoni pasta.

Pour water into the saucepan until the pasta is covered and cook on a medium heat.

Step Two:

Brown the mince in a deep frying pan/skillet.

*TIP: Red meats are more fatty so they produce more of an oil/fat than other meats. This means when using a non-stick pan I don’t use oil as it allows the meat to cook in its own fluid*

Step Three:

Whilst the mince is starting to brown and the pasta is cooking, dice the red onion and garlic.

Step Four:

Preheat the oven to 200c/180c fan oven.

Thinly slice the mozzarella ready to place on the top of the pasta dish before it goes into the oven.

Grate the cheddar.

Step Five:

Add the passata.

At this stage I then added the assortment of ingredients from the cupboard. If you trust me enough to try it out then add:

  • Worcestershire sauce
  • Soy sauce
  • Gravy granules
  • Beef stock (no fluid required just crush the cube in)
  • Tomato puree
  • 1 pinch of the grated cheese

Step Six:

Mix all the ingredients together and leave the mixture to simmer.

Step Seven:

Once the pasta is cooked (it should feel soft to touch), drain.

Oil or butter an oven-proof dish and tip the drained pasta in to the dish.

Step Eight:

Layer the mince on top of the pasta and mix together inside the dish.

Step Nine:

Pop the mozzarella and grated cheddar on the pasta/mince mixture.

Put in the oven for 10 minutes until the cheese is melted.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s