Rigatoni au Gratin
with crispy breadcrumb topping- Wheat
- Milk
- Sulphites
- Mustard
- Celery
- Soya
- Mustard
- May contain traces of allergens
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.
Ingredients
180 grams
Dried Rigatoni
(Contains: Wheat May be present: Soya, Mustard)
125 grams
Creme Fraiche
(Contains: Milk)
50 grams
Grated Cheese
(Contains: Milk)
1 pack(s)
Breadcrumbs
(Contains: Wheat)
2 unit(s)
Tomato
5 grams
Chives
40 grams
Salad Leaves
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 sachet(s)
Paprika
(Contains: Mustard)
1 sachet(s)
Vegetable Stock
(Contains: Celery)
25 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Milk (Optional)
to taste
Butter (Optional)
to taste
Water
to taste
Flour
Nutrition Values
Utensils
Cooking steps
- 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.
