Friday, 30 October 2015


500 grams rigatoni noodles

1 kilo mince steak
2 jars napolitana spaghetti sauce
2 tablespoons minced garlic
salt to taste
1/4 teaspoon sugar

500 grams ricotta cheese
2 eggs
3/4 cup grated parmesan cheese
2 tablespoons yellow and red peppers pesto (from aldi)
1/4 teaspoon basil
1/4 teaspoon oregano

1 1/2 cups shredded tasty cheese

preheat oven to 180 c. lightly grease a 24 cm. springform tin and wrap the outside
bottom with foil.

cook the rigatoni until almost cooked but still firm. (don't stir and break the noodles).
drain and run under cold water till cool. put aside.

in a large, deep frypan, brown the mince steak.  drain and return to pan.

add the garlic, spaghetti sauce, salt and sugar to the mince.  bring to boil. remove from heat
and put aside.

mix the ricotta, eggs, parmesan, herbs and pesto together until well combined.

TO PUT a little meat sauce across the bottom of the tin. then standing each piece on it's end,
pack the rigatoni into the springform tin.

using a piping bag with a large nozzle, place a little of the ricotta mix into each noodle. if there is still mix left, go around again.

pour the meat sauce over the top of the filled rigatoni and then cover the meat sauce with the tasty cheese.

cook for 20 minutes or until hot and bubbly and cheese is golden.

remove sides of tin and serve.

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