Oven-baked rigatoni

Ingredients for 4 servings:

• 500 g minced beef
• 500g rigatoni
• 1 tbsp olive oil
• 6 tbsp tomato paste
• 500 ml vegetable stock
• 600 ml cream
• 2 tbsp Parmesan, grated
• 200 g Gouda or Edam, grated
• 1 tbsp cornstarch
• some water for the cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Heat the olive oil in a pan and fry the minced meat. Add 2 tablespoons of the tomato paste and fry briefly. Deglaze with the vegetable stock. Add the cream and the remaining tomato paste and simmer for about 30 minutes. Then add the Parmesan cheese and season with salt and cayenne pepper, if desired. In a cup, mix the cornstarch with a little water until smooth and use this to thicken the sauce. In the meantime, cook the rigatoni according to the package instructions. Drain and return the pasta to the empty pan, add the sauce, and mix everything together. Divide the pasta mixture among individual baking dishes and sprinkle with the cheese. You can also place everything in one large baking dish. Bake in a preheated oven at 180°C fan/convection oven (200°C top/bottom heat) for about 15 minutes, until the cheese is melted and browned.