Rigatoni Bolognese Cake

Name: Rigatoni Bolognese Cake
Prep time: 5 s
Cook time: 50 s
Total time: 50 s
Yield: 8
Cuisine: Global
Ingredients: 2 tablespoons Vegetable oil; 1 Medium Onions finely chopped; 400 grams Minced lamb; 3 Cloves Garlic finely chopped; 2 cups Water; 2 cubes MAGGI® Chicken Bouillon; 100 grams Carrot cut into small pieces; 250 grams Mushrooms chopped; 500 grams Rigatoni pasta; 2000 milliliters Water; 1 Jar Maggi® Napoletana sauce; 2 cups Mozarella cheese grated

(1)

Easy

•

50 Min

Ingredients

8 Servings

Vegetable oil

2 tbsp

Onions, finely chopped

1 Medium

Lamb cubes

400 g

Garlic, finely chopped

3 Cloves

Hot Water

2 cups

MAGGI® Chicken Bouillon

2 cubes

Carrot, cut into small pieces

100 g

mushrooms, drained and sliced

250 g

Fettuccini pasta

500 g

Hot Water

2000 mL

Maggi® Napoletana sauce

1 Jar

Mozarella cheese, grated

2 cups

Utensils and appliances

Nutritional Information

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Carbohydrates

57.69 g

Energy

398.78 kcal

Fats

5.5 g

Protein

29.34 g

Nutrition Table Footer

Recipe steps

1 min

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Recipe steps

1 min

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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.

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Recipe steps

1 min

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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

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1 min

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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

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1 min

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

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1 min

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

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Recipe steps

1 min

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

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Rigatoni Bolognese Cake

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Rigatoni Bolognese Cake

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