Rigatoni au Gratin
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Rigatoni au Gratin

Rigatoni au Gratin

with crispy breadcrumb topping

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:
Quick
•Family Friendly
•Veggie
Allergens:
Wheat
•Milk
•Sulphites
•Mustard
•Celery
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

110 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)

Hello Muscat

(Contains Celery)

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

1 unit(s)

Cucumber

Not included in your delivery

250 milliliter(s)

Milk (Optional)

2 tbsp

Oil

2 tbsp

Butter

1.5 tbsp

Flour

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Oil

to taste

Milk

sideBannerName

Nutrition Values

Energy (kJ)3925 kJ
Energy (kcal)938 kcal
Fat52.9 g
of which saturates26.3 g
Carbohydrate88.8 g
of which sugars7.7 g
Dietary Fiber0.6 g
Protein27.4 g
Cholesterol0 mg
Salt2.7 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish
•Colander

Instructions

Get Prepped
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Boil a large pot of salted water for the pasta.
  • Thinly slice the tomatoes. Trim the cucumber, halve lengthways then thinly slice widthways.
  • Roughly chop the chives (use scissors if you prefer).
  • In a small bowl mix the breadcrumbs with the Italian style hard cheese and 2 tbsp oil (per 2P).

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

Cook the Rigatoni
2
  • When the water is boiling, add the pasta then bring back to the boil. 
  • Cook until softened, 10-12 mins.
  • Once cooked, drain in a colander and pop back in the pot, off the heat.
  • Drizzle with oil and stir through to prevent sticking.
Start the Sauce
3
  • Meanwhile, place a large pan over medium-high heat with 2 tbsp butter (per 2P).
  • When hot, stir in 1 ½ tbsp flour (per 2P). Cook until a paste forms, 1-2 mins.
  • Gradually stir in 250ml milk or water (per 2P), along with the paprika and muscat.
  • Simmer until thickened, stirring constantly, 1-2 mins.
  • Once reduced, remove the pan from the heat.
Bake the Pasta
4
  • Add the creme fraiche, grated cheese and half the chopped chives to the sauce. 
  • Allow the cheese to melt. Season to taste with salt and pepper
  • Mix the drained pasta with the sauce. 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.
Assemble Your Salad
5
  • Meanwhile, in a large bowl for the salad, mix a drizzle of oil together with the red wine vinegar.
  • Season to taste with salt and pepper.
  • Just before serving, toss the tomato, cucumber and salad leaves through the dressing.
Finish and Serve
6
  • Divide the cheesy pasta between plates or bowls.
  • Garnish with the remaining chopped chives
  • Serve the cucumber salad alongside.