Double layered rigatoni pasta pie, oozing with bolognese!
Here's the recipe...
Ingredients:
Olive oil
1 onion
2 celery stalks
salt
3-4 cloves of garlic
bunch of fresh basil
200ml red wine
3 tins of tomatoes
1 pack of quorn mince / beef mince
1 pack of rigatoni pasta
black pepper
200g mozzarella (grated)
200g parmesan (grated)
50g panko breadcrumbs
Method:
1. Heat up some olive oil in a pan and add your onion and celery to gently sweat at a low heat for approx. 10 mins.
2. Add your chopped garlic and basil stalks and gently cook for a few more minutes.
3. Add the red wine, your tinned tomatoes and then cook for a minimum of 1 hour to intensify the flavour.
4. Once your sauce is cooked add your quorn/mince.
5. Cook your rigatoni until it is very al dente (approx. 8-9 mins)as it will cook more in the oven and soggy pasta is not ideal.
6. Once the pasta is cooked drain it and toss in the panko breadcrumbs and a third of the Parmesan cheese.
7. Before assembling make sure that you season your sauce well with the chopped fresh basil, salt and lots of black pepper.
8. Start assembling your pie! Place the rigatoni in a greased and lined spring form tin piece by piece until the base is covered.
9. Spoon on your sauce allowing it to fill the holes and then sprinkle with mozzarella and Parmesan.
10. Repeat the same process for the second layer.
11. Bake at 180 degrees for 20-30 mins until golden brown.
12. Enjoy!
15 сен 2024
