Rigatoni Bolognese Cake
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: here
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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.
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.
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.
Step 4 of 6
Spoon sauce over pasta insuring to fill each rigatoni with some of the meat sauce.
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.
Step 6 of 6
Remove from pan and serve on a large plate, as you would with a cake.