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Rainbow Rigatoni Bake

Good for dietary types:

Vegetarian, Vegan, White Meat, Red Meat

Download the print version here

Prep Time:

20 minutes

Cook Time:

60 minutes

Difficulty level:

Easy

Serves:

4

Nutrition

Serving:

4

Calories:

695 kcal

Protein

46.5g

Carbohydrates:

90.9g

Fat:

17.9g

Saturated Fats:

7.6g

Polyunsaturated Fats:

0.8g

Monounsaturated Fats:

3.4g

Sodium:

267.8mg

Potassium:

776.5mg

Fibre:

15.5g

Sugar:

10.6g

Vitamin A:

384.6%

Vitamin C:

123%

Calcium:

17.5%

Iron:

27.6%

About the Recipe

Rainbow Rigatoni Bake is a vibrant and comforting dish that's as beautiful as it is delicious. Rigatoni pasta is layered with a medley of colourful vegetables, beef in a rich tomato-based sauce, and melted cheese, creating a symphony of flavours and textures in every bite.

There have been lots of extra vegetables to this recipe to bulk it out making it a really forgiving meal especially if you like big portions.

To change it up, try different cheeses and pasta shapes.
You can also swap the beef for turkey mince, or to make it vegan by removing the beef and use alternative vegan cheeses.

Serve with a green salad.

Add more cheese for a more decadent flavour. Remember the extra calories though!

Ingredients

  • 1 tbsp olive oil

  • 1 onion, finely sliced

  • 2 carrots, chopped into small pieces

  • 2 sticks of celery, chopped into small pieces

  • 4 cloves of garlic, minced

  • 500g of 5% fat beef mince

  • 1 large pepper, chopped into small pieces

  • 1 courgette, chopped into small pieces

  • 85ml of red wine

  • 2 tins of tomatoes

  • 250g mushrooms

  • 80ml red wine

  • 50g mozzarella 

  • 50g of cheddar cheese

  • 300g dried rigatoni 

  • Fresh basil

Preparation

Steps


  1. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.  

  2. Add 1 tbsp olive oil to a pan on a high heat.

  3. Add the onions and cook for 5 minutes. Next add the carrots and celery and cook for another 5 minutes until soft. Add the minced garlic and cook for a further 1 minute. 

  4. Add the beef with some salt and pepper. Break the meat apart as it cooks using a wooden spoon.

  5. Once the meat has browned off, add the peppers and courgettes, mix into the meat. Add the wine and stir until it cooks off, then add the tinned tomatoes. Lower the heat and simmer for 10 minutes. Now add the mushrooms and continue to simmer for a further 10 minutes. 

  6. While the sauce is developing, bring some water to the boil, adding a tsp of salt. Cook the rigatoni as per the packet instructions.

  7. Once the pasta is cooked and the sauce has developed, drain the pasta and put it into the sauce, mix well so the pasta is well coated and the sauce is even, turn out into a baking dish.

  8. Add the mixed cheeses on top and bake in to oven for about 30 minures, until the cheese has melted.

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