Rigatoni al forno

Allow 30 Minutes
20-25 Munites

  • For the Sauce
  • 2 x 400g tin of tomatoes
  • 200 ml of water
  • 2 garlic cloves, smashed
  • a little capsicum
  • a few celery leaves
  • 2 tablespoons of extra virgin olive oil
  • salt and pepper to taste
  • For the Besciamella
  • 500 ml of milk
  • 3 tablespoons of butter
  • 3 tablespoons of plain flour
  • salt and pepper & a little nutmeg
  • Toppings
  • 100 gr of dried mozzarella or scamorza
  • a few tablespoons of grated parmigiano or pecorino

Fry the garlic in the oil in a medium saucepan,  add  the  tomatoes  and fill each empty tin with water and pour it into the saucepan. Add capsicum and celery leaves  and  bring  to  a  simmer.  Add some parsley or basil, turn  the  heat  down,  and  cook  gently  for  1 hour.  Season with  salt and pepper .

To make the besciamella, melt the butter in a pot, add the four and whisk to incorporate it. Cook the flour and butter mixture for a couple of minutes or until it comes away from the sides of the pan. Start adding the milk, a little a a time, slowly and stirring to eliminate any lumps. Season with salt, pepper and a little nutmeg, bring to a simmer, stirring constantly and cook over medium-low heat for 2-3 minutes or until thickened. Set aside.

Bring a large pot of salted water to the boil, cook the rigatoni un 3/4 done, drain and toss in the tomato sauce.

Pre heat your oven to 200 C. Tumble half of the rigatoni into a 30-x40 oven dish, top with dollops of besciamella and then with a second layer of rigatoni. Top with besciamella and little grated parmgiano or pecorino. Bake for 20-25 minutes, then add the dried mozzarella on top and continue baking for 3-5 minutes or until just melted.

Serve hot with fresh basil leaves and a grinding of black pepper.

Recipe Image

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