Ingredients
Units
Scale
1 portion homemade bolognese sauce (about 3 cups)
1½ packets (750g) Barilla Rigatoni (uncooked)
Extra grated tasty cheese, for topping
Cheese Sauce
- 50g butter
- 1/4 cup plain flour
- 2 1/2 cups milk
- 1 cup grated tasty cheese
- Salt and pepper, to taste
Instructions
- Preheat the oven to 180°C.
- To make the cheese sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes. Gradually whisk in the milk until smooth and thickened. Remove from the heat, stir through the grated cheese and season to taste.
- Spoon a little of the cheese sauce over the base of a 23cm springform tin.
- Stand the uncooked rigatoni upright in the tin until it is full.
- Spoon the bolognese over the pasta, gently pressing it down with the back of a spoon so the sauce works its way into the tubes.
- Pour over the remaining cheese sauce (or pour the cheese sauce over the pasta first, then top with the bolognese – both methods work well).
- Sprinkle generously with extra grated cheese.
- Bake for 40–45 minutes, or until the pasta is tender and the cheese is golden and bubbling.
- Rest for 5–10 minutes before removing the springform ring. Slice into wedges and serve with a simple salad or steamed vegetables.