Bolognese rigatoni pie
- 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
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.