Rigatoni al forno with kebab

Ingredients for 4 servings:

• 1 tbsp olive oil
• 400 g kebab, frozen
• 4 tbsp tomato paste
• 200 ml cream
• 200 ml vegetable stock
• 1 tbsp butter, cold
• 100 g Parmesan, freshly grated
• 1 pinch of salt
• 1 pinch(s) of cayenne pepper
• 400g rigatoni
• 200 g Edam cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

For the sauce, heat the olive oil in a pot. Add the kebab and cook according to the package instructions. Stir in 4 tablespoons 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 the sauce for at least 30 minutes. Then melt the butter, stir in the Parmesan cheese and season the sauce with salt and cayenne pepper. Cook the rigatoni in plenty of salted water according to the package instructions until al dente, stirring occasionally. Drain in a sieve and allow to drain, then return to the pot. Add the sauce to the rigatoni and heat everything through. Preheat the oven to 180°C (fan oven). Pour the pasta mixture into a large baking dish or divide evenly between four small ovenproof dishes. Sprinkle with the grated Edam cheese. Bake on the middle rack for about 20 minutes, until the cheese is golden brown.