Mozzarella and Italian Cheese Pasta Bake
with middle eastern spices and ketchup
(Contains Wheat May be present Soya, Mustard)
Grated Italian Style Hard Cheese
(Contains Wheat, Barley May be present Soya, Milk)
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7.
Boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 12 mins. Once cooked, drain in a colander and pop back in the pot. Drizzle with oil and stir through to prevent sticking.
Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Roughly chop the parsley (stalks and all).
Place a large pan over medium-high heat with a drizzle of oil.
Add the onion, pepper and one to the pan and fry until softened stirring occasionally, 4-5 mins.
Add garlic and paprika and fry for another minute. Add the passata, muscat and a splash of water into the pan. Cook for 2-3 mins. Stir in the drained rigatoni and season to taste with salt and pepper.
Pop the pasta into an appropriately sized oven dish.
Drain and tear the mozzarella on top of the pasta. Sprinkle half the Italian cheese and drizzle with the BBQ sauce.
Bake in the oven for 6-8 mins until the cheese has melted.
Pop the baguettes into the oven to warm through, 2-3 mins
Serve the pasta between plates and garnish the remaining Italian cheese and parsley. Plate the bread alongside.