Rigatoni bolognese in a cake

Rigatoni à la bolognaise en gâteau

Servings : 4 | Preparation : 20 min | Cooking : 20 min


  • 500 g pasta rigatoni
  • 2 tbsp olive oil
  • 1 onion, minced
  • 250 g (0.55 lb) of lean meat, chopped (your choice)
  • 2 cups of peeled, chopped tomatoes, canned
  • 1 teaspoon of oregano
  • Salt and pepper, to taste
  • 1/2 bunch of persil tv
  • 3 tbsp of mascarpone
  • 100 g (0,22 lb) of grated cheese (mozzarella or cheddar)


  • Preheat the oven to 190 °C (375 °F).
  • Cook the pasta rigatoni (cook al dente) in a pan of hot water and salt. Drain, then reserve.
  • In a pan with a base of olive oil, saute the onion.
  • Add the minced meat. Sauté until the meat is cooked.
  • Add the tomatoes, oregano, salt and pepper.
  • Add the persil dish, chopped, and then stir in the mascarpone. Mix well and set aside.
  • Ask a circle removable on a baking sheet and draw one at a time, the rigatonis, up to complete the circle. Cover the pasta with the sauce. Fill it to the top of the holes.
  • Sprinkle with grated cheese and bake in the oven for 15 to 20 minutes.
  • Gently remove the circle and serve immediately.

Good to know !

We use circles removable for cheese cakes, you can find them in the stores, cookware, and even in the superstores.

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