Bolognese-rigatoni-pie

Bolognese rigatoni pie

Bolognese fans will love this amazing rigatoni pie with mozzarella

By , 20 September 2017

(49 votes)

Bolognese rigatoni pie
  • 1 Hour

  • Serves: 8

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Posted by Asda on Friday, 22 September 2017

Nutritional Info
Each 235g serving contains
  • Energy

    1436KJ

    343KCAL

    17%
  • Fat

    11.5g

    med

    16%
  • Saturates

    5.2g

    med

    26%
  • Sugars

    4.7g

    low

    5%
  • Salt

    0.85g

    med

    14%
of your reference intake.
Typical energy values per 100g: 611kJ/146kcal.
Ingredients
  • Rapeseed oil, for frying and greasing
  • 250g lean beef mince
  • 2 garlic cloves, chopped
  • 2 tsp dried oregano
  • 1 x 500g jar ASDA Bolognese sauce
  • 400g rigatoni pasta
  • 175g ASDA grated cheddar & mozzarella blend
  • Freshly ground black pepper
Method
  • Boil the pasta for 7 minutes, until just tender.

  • Drain and leave to cool slightly. Preheat the oven to 200C, fan 180C, gas 6 and lightly oil a 20cm springform tin. Arrange the pasta in the tin so every tube of rigatoni is standing on its end.

  • Meanwhile, heat a little oil in a wide pan, add the mince and fry until browned. Add the garlic and oregano and fry, stirring for 2 minutes. Add the Bolognese sauce, and 100ml water. Simmer for 5 minutes. Stir in a handful of the cheese until melted.

  • Place the pasta-filled tin on a rimmed baking sheet. Pour the Bolognese over the pasta in the tin and spread with a spoon so it fills the pasta evenly.

  • Push the sauce down into the holes of the rigatoni. Sprinkle over the grated cheese and plenty of freshly ground black pepper, cover with foil and bake for 25 minutes.

  • Remove the foil and return to the oven, uncovered, for 10-15 mins, until golden and bubbling. Allow to cool for 15 minutes (this is crucial) before removing from the tin and serving.