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Baked Rigatoni with Creamy Tomato Meat Sauce & Three Cheeses

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Baked Rigatoni with Creamy Tomato Meat Sauce & Three Cheeses

This baked rigatoni is the definition of comfort food goals. This hits all the right notes — with layers of rich, meaty sauce made with SIMON JOHNSON Cherry Tomato & SIMON JOHNSON Creamy Pasta Sauces. Top with three bold cheeses with big flavours like Cravero Parmigiano Reggiano, Pecorino Romano and milky mozzarella, for a golden, bubbling finish.
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Course Main Dish

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 brown onion, diced
  • 1 garlic clove, minced
  • 1kg lean beef mince
  • 500g pork mince
  • 3 tbsp fresh herbs (we used thyme, oregano & basil)
  • 530g SIMON JOHNSON Cherry Tomato Pasta Sauce - equivalent to 1 jar
  • salt & cracked pepper, to taste
  • 545g SIMON JOHNSON Creamy Pasta Sauce - equivalent to 1 jar
  • 500g SIMON JOHNSON Rigatoni, either pre-cook or use un-cooked/dry pasta if you prefer a more al dente texture
  • 150g Cravero Parmigiano Reggiano, grated
  • 150g Pecorino Romano, grated
  • 1 ball Fresh Shaw River Buffalo Mozzarella, available in store
  • fresh basil leaves, to garnish

Instructions
 

  • Preheat oven to 180°C (fan-forced)
  • Heat olive oil in a large pan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for an additional minute.
  • Add beef and pork mince to the pan. Season with salt and pepper. Cook until browned, breaking up the meat as it cooks into smaller pieces.
  • Add the Cherry Tomato Pasta Sauce, along with fresh herbs and simmer for 10 minutes.
  • OPTION - cook the rigatoni in a large pot of salted water, drain and set aside,  OR - If you prefer a more al dente texture, use un-cooked/dry pasta
  •  Add pasta to a large baking dish and cover with all of the meat sauce. Spoon the Creamy Pasta Sauce over the top as the next layer, then cover with the grated Parmigiano Reggiano and Pecorino Romano, finishing with slices of the buffalo milk mozzarella. 
  • Bake in the oven for 35–45 minutes until golden and bubbling, garnish with fresh basil and serve immediately.

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