Baked Rigatoni with Beef Ragù
By Pasta Evangalists
Published on 25 June 2024
This gooey, cheese-filled pasta bake recipe from Pasta Evangelists is quick to whip up for an easy and delicious meal.. The tubes of rigatoni are the perfect vessels for catching every last morsel of Pasta Evangelists Beef Shin Ragù, while two types of cheese on top are the ideal partners for melt and flavour. Serve with dressed rocket leaves and shavings of more parmesan.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 1 tsp olive oil
- 2 (250g) Pasta Evangelists Rigatoni
- 2 (250g) pots Pasta Evangelists Beef Shin Ragù
- 250g mozzarella, finely chopped
- 50g parmesan, grated
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Lightly grease a 20cm x 20cm baking dish with the oil.Step 2
Bring a large pot of salted water to the boil. Add the pasta and cook according to packet instructions, until al dente.Step 3
Whilst the pasta cooks, tip the Beef Shin Ragù into a large pan over a medium heat and add 3-4 tbsp of boiling pasta water. Take care to ensure you scoop all the sauce from the pots, add a tsp of boiling pasta water to the pots to help use all the sauce. Gently heat until simmering and then turn off the heat.Step 4
Drain the pasta and transfer to the pan with the sauce. Toss to fully coat the pasta before transferring to the greased baking dish.Step 5
Cover with tin foil and bake for 20 mins.Step 6
Uncover, sprinkle over the mozzarella and parmesan then return to the oven and bake for a further 10 mins, until the cheese is golden and is beginning to crisp up.