Oven-baked rigatoni

Ingredients for 4 servings:

• 1 tbsp olive oil
• 150 g minced beef
• 3 tbsp tomato paste
• 200 ml vegetable stock
• 200 ml cream
• 1 tbsp butter, cold
• 1 tbsp Parmesan, freshly grated
• Salt
• Cayenne pepper
• 400g rigatoni
• 150 g cooked ham
• 200 g Edam cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Rigatoni topped with cheese in sauce with minced meat and ham

For the sauce, heat the olive oil in a pan. Add the minced meat and fry, stirring, until browned and crumbly. Stir in 1 tablespoon of tomato paste and fry briefly. Deglaze with the vegetable stock, add the cream, and bring to a boil. Stir in the remaining tomato paste and simmer for at least 30 minutes. Then melt the butter and season with salt, cayenne pepper, and Parmesan cheese. Cook the rigatoni in plenty of salted water according to the package instructions until al dente, stirring occasionally. Drain in a colander and let drain, then return to the pan. Cut the ham into 1/2 to 1 cm wide strips. Add the sauce to the rigatoni and heat through. Stir in the ham strips and heat briefly. Preheat the oven to 180°C. Pour the pasta mixture into a large baking dish or divide evenly between four small ovenproof dishes. Sprinkle the grated Edam cheese over the top. Bake on the middle rack until the cheese is golden brown.