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Rigatoni Bolognese Cake
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Room for Balance Improvement (0 - 44)
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Good Balance (45 - 69)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
Great Balance (70 - 100)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
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What is the energy content breakdown?

Protein
29.3g / 29%
Carbohydrates
57.7g / 59%
Fats
5.5g / 12%
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Rigatoni Bolognese Cake

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Rigatoni Bolognese Cake

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Global Main course

Rigatoni Bolognese Cake

(1)
50Min
Easy
Recipe Adimo

Ingredients

8 Servings

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
2  tbsp
Vegetable oil
1  Medium
Onions, finely chopped
400  g
Minced lamb
3  Cloves
Garlic, finely chopped
2  cups
Water
2  cubes
MAGGI® Chicken Bouillon
100  g
Carrot, cut into small pieces
250  g
Mushrooms, chopped
500  g
Rigatoni pasta
2000  mL
Water
1  Jar
Maggi® Napoletana sauce
2  cups
Mozarella cheese, grated
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Nutrition Value

Energy
398.78 kcal
Protein
29.34 g
Carbohydrates
57.69 g
Fats
5.5 g
Information per serving

Instruction

50 Minutes
  • Step 1

    0 Min
    In a large saucepan, heat vegetable oil and sauté onions until soft, add beef and sauté until brown. Add garlic, tomato paste and sauté for 2 minutes.
  • Step 2

    1 Min
    Add water and MAGGI® Chicken Bouillon cubes, and add carrots, mushrooms, crushed tomatoes, and oregano and simmer covered for 20 minutes on medium low heat until slightly thickened.
  • Step 3

    0 Min
    Cook rigatoni in boiling Water until half cooked, drain water and stand half cooked pasta in a spring-form cake pan until all the pasta has covered the bottom of the pan.
  • Step 4

    0 Min
    Spoon sauce over pasta insuring to fill each rigatoni with some of the meat sauce.
  • Step 5

    0 Min
    Sprinkle mozzarella cheese over the top and bake in the oven until pasta is cooked and cheese is melted and slightly golden.
  • Step 6

    0 Min
    Remove from pan and serve on a large plate, as you would with a cake.
Rigatoni Bolognese Cake

Step 1 of 6

In a large saucepan, heat vegetable oil and sauté onions until soft, add beef and sauté until brown. Add garlic, tomato paste and sauté for 2 minutes.

Rigatoni Bolognese Cake

Step 2 of 6

Add water and MAGGI® Chicken Bouillon cubes, and add carrots, mushrooms, crushed tomatoes, and oregano and simmer covered for 20 minutes on medium low heat until slightly thickened.

Rigatoni Bolognese Cake

Step 3 of 6

Cook rigatoni in boiling Water until half cooked, drain water and stand half cooked pasta in a spring-form cake pan until all the pasta has covered the bottom of the pan.

Rigatoni Bolognese Cake

Step 4 of 6

Spoon sauce over pasta insuring to fill each rigatoni with some of the meat sauce.

Rigatoni Bolognese Cake

Step 5 of 6

Sprinkle mozzarella cheese over the top and bake in the oven until pasta is cooked and cheese is melted and slightly golden.

Rigatoni Bolognese Cake

Step 6 of 6

Remove from pan and serve on a large plate, as you would with a cake.

Recipe PDF

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