Serves: 4-8 | Difficulty: Medium
Prep Time: 15 mins. | Cook Time: 42-45 mins. |Total Time: upto 1 hour.
- Tinned chopper tomatoes.
- 400g-500g Lean minced beef.
- Salt and Pepper
- 1 Carrot
- 1 Large onion or the equivalent in smaller ones.
- 1 Red pepper.
- 400g Rigatoni Pasta.
- Parmasan cheese or Mature Cheddar.
- Make a bolognaise style mix by frying your mince, adding your tinned tomatoes, seasoning and spices.
- Dice the onion, pepper and carrot and add to your bolognaise, leave to simmer for about 15 minutes. You will want to make sure your veg is diced quite small for it to fit in the pasta tubes.
- Fill another pan with water and set it boiling on the hob. Add your pasta and leave it to cook.
- You need a spring-form tin like this. Tin.
- When your meat mix is cooked put a layer in the bottom of your tin.
- Once the pasta is cooked, drain it and leave it to cool for a minute, you won’t like trying to handle the pasta with your fingers when it’s freshly cooked.
- When you’re able to handle the pasta line your tin with it. Stand the pasta on its end and go all around the edge of the tin. Continue to do this until your tin is filled. If you have spare pasta squish it into any spaces, but not too much as you want the tubes to be open not squished closed.
- Spoon the meat mix over the top of the pasta. I find that running the back of my serving spoon over the top of the meaty sauce gently pushed it down into the tubes nicely. Then spoon some more onto the top.
- Sprinkle the cheese on the top and place in the oven to cook for 25-30 minutes on 200c (fan assisted, 210-220 non fan.)
Right, not all the pasta in your pack will be the same length. It isn’t a problem, you just have to try to make sure you get it evenly spread. Otherwise you end up with the top of the pie at an angle and a lot more meat in one place than others. If the pasta has started to curve place it in the dish curve to curve. Get your pasta to do a bit of spooning! This is a really filling lovely dish that works well with salad.