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Rigatoni au Gratin

Rigatoni au Gratin

with crispy breadcrumb topping

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Rigatoni replaces macaroni in this elevation of a childhood favourite: mac and cheese. Luckily, the shape and structure of rigatoni make it the perfect vessel for the creamy, cheesy sauce that features in this recipe.

Tags:QuickFamily FriendlyVeggie
Total Time25 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

180 g

Dried Rigatoni

(ContainsWheatMay be presentSoya, Mustard)

125 g

Creme Fraiche


50 g

Grated Cheddar


1 pack



2 piece


5 g


40 g

Salad Leaves

1 sachet

Red Wine Vinegar


1 sachet



1 sachet

Vegetable Stock


25 g

Grated Italian Style Hard Cheese


Not included in your delivery

to taste


to taste


to taste


to taste

Milk (Optional)

to taste

Butter (Optional)

to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)787 kcal
Energy (kJ)3293 kJ
Fat39.84 g
of which saturates24.41 g
Carbohydrate79.03 g
of which sugars7.73 g
Dietary Fiber0 g
Protein26.17 g
Cholesterol0 mg
Salt2.26 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Oven dish
Instructionsarrow up iconarrow up icon
  • Preheat the oven to 240°C/220°C fan/gas mark 9. Boil a large pot of salted water for the pasta.
  • Slice the tomatoes into ½ cm rounds. 
  • Roughly chop the chives (you can also use scissors if you like).
  • In a small bowl mix the breadcrumbs with the Italian style hard cheese and 2 tbsp oil (double for 4p).

TIP: If you’re in a hurry you can boil the water in your kettle.

  • When the water is boiling, add the pasta then 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 stop it sticking together.
  • Meanwhile, place another pot over medium-high heat with 2 tbsp oil or butter (double for 4p).
  • When hot, stir in 3 tbsp flour (double for 4p). Cook until it forms a paste, 1-2 mins.
  • Gradually stir in 250ml milk or water (double for 4p), along with the paprika and stock powder.
  • Simmer until thickened, stirring constantly, 1-2 mins. Remove from the heat.
  • Add the creme fraiche, cheddar cheese and half the chopped chives to the pot. 
  • Allow the cheese to melt. Season to taste with salt and pepper
  • Mix the pasta through the sauce along with the sliced tomato. Loosen the sauce with a splash of milk or water if necessary. 
  • Transfer to an oven dish. Top with the breadcrumb mix.
  • Bake on the top shelf of the oven until the breadcrumbs are golden and the cheese is bubbling, 6-8 mins.
  • In a large bowl for the salad, mix 2 tbsp oil (double for 4p) together with the red wine vinegar.
  • Season to taste with salt and pepper.
  • Just before serving, toss the salad leaves through the dressing.
  • Divide the cheesy pasta between plates or bowls.
  • Garnish with the remaining chopped chives
  • Serve the salad alongside.