Ingredients
- 2 tbsp olive oil
- 1 small onion, peeled and very finely chopped
- 1 small carrot, peeled and very finely chopped
- 2 small sticks of celery, very finely chopped
- 2 cloves garlic, peeled and finely chopped
- pinch dried oregano
- 450 g lean minced beef
- 2-3 tbsp flour
- 1 tbsp tomato purée
- 400 g chopped tomatoes in juice
- 300 ml water
- 1 beef Oxo cube
- pinch salt
- pinch freshly milled black pepper
- 600 g rigatoni pasta, blanched for 2 minutes
- 250 g shredded buffalo Mozzarella
Instructions
- Heat the olive oil and add the onions, celery, carrot, garlic and oregano and cook for 3 minutes to soften.
- Add the mince and break up with a wooden spoon.
- Add the flour to soak up the juices and mix really well.
- Add the tomato paste, canned tomatoes, salt and pepper and cook over low heat for a few minutes.
- Next, add the stock cube and water and bring to a very slow simmer. Cook for 20 minutes slowly until nice and thick.
- Lightly oil a 25cm x 8cm deep loose-bottomed cake tin.
- Spoon over half the Bolognese sauce and half the cheese.
- Carefully arrange the rigatoni standing on their ends and nice and tightly packed together on the sauce. Pack the tin really well.
- Spoon over the rest of the sauce and sprinkle over the cheese.
- Bake in the preheated oven for 15-20 minutes until cooked and golden.
- Remove from the oven, cool for 15 minutes to set, then sprinkle over the fresh basil and parsley.
- Remove the outer tin slice and serve
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Tomato Rigatoni Mozzarella Pasta Cake
Amount per Serving
Calories
667
% Daily Value*
Fat
19
g
29
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
78
mg
26
%
Sodium
503
mg
22
%
Potassium
750
mg
21
%
Carbohydrates
84
g
28
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
38
g
76
%
Vitamin A
3080
IU
62
%
Vitamin C
9
mg
11
%
Calcium
995
mg
100
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
