Recipe Information

• Servings: 4
• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Difficulty: Easy

Ingredients

• For the Pasta:
  • 500g rigatoni
• For the Sauce:
  • 500g homemade Bolognese sauce
  • 150g organic peas
  • 200ml cooking cream
  • Salt to taste
  • Pepper to taste
  • Some mozzarella for topping

Instructions

1. Begin by boiling water for the pasta.
2. While the water heats, thaw the Bolognese sauce.
3. Once the sauce is thawed, mix in the cooking cream, peas, and grated Parmesan cheese.
4. Let the mixture cook for about 5 minutes and adjust the seasoning if needed, adding salt, pepper, or a pinch of chili to suit your taste.
5. Preheat the oven to the grill setting.
6. Two minutes before the pasta’s cooking time is up, drain the pasta.
7. Combine the pasta and sauce in the pot and transfer the mixture to a baking dish.
8. Sprinkle with mozzarella and gratin under the grill for a few minutes until bubbly and golden brown.

Notes

This dish is great for using up any leftover Bolognese or vegetables you have on hand!

Recipe Tips

For an extra touch of flavor, consider adding a sprinkle of Italian herbs to the sauce before baking. You can also substitute the peas with any vegetable you prefer.

Nutritional Information

Approximately 550 calories per serving (nutritional values may vary).

Frequently Asked Questions (FAQ)

1. Can I use store-bought Bolognese sauce?

Absolutely! Using store-bought sauce can save time without sacrificing taste.

2. What can I serve with gratiné rigatoni?

This dish pairs well with a green salad or garlic bread.

3. Can I make this dish vegetarian?

Yes! Simply substitute the Bolognese sauce with a vegetable-based sauce.

4. Is this dish freezable?

Yes, you can freeze the dish before baking. Just thaw, top with cheese, and bake when ready.

5. How long does the dish keep in the fridge?

Leftovers can be stored in the fridge for up to 3 days.