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Rigatoni Bechamel Pie

Name: Rigatoni Bechamel Pie
Prep time: 600 s
Cook time: 2400 s
Total time: 3000 s
Yield: 8
Cuisine: Global
Ingredients: 1 Medium Onions finely chopped; 1 Medium Carrot cut into small pieces; 1 tablespoon Vegetable Oil; 300 grams Minced beef; 3 Cloves Garlic finely chopped; 20 grams Tomato Paste; 3 Mediums Tomatoes diced; 2 teaspoons dried oregano; 300 grams Rigatoni pasta; 3 cups Skimmed milk; 1 Sachet MAGGI® Bechamel Mix; 3 tablespoons Mozzarella cheese

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A creative twist on your ordinary pasta dish, this simple recipe is not only delicious, but also gorgeous to look at!

Not included in this recipe

Treenut

Peanuts

Crustaceans

Family Meals

Brunch

Dinner

Ingredients

Servings

- 8 Portions +

Onions, finely chopped

1 Medium Onions, finely chopped

Carrot, cut into small pieces

1 Medium Carrot, cut into small pieces

Vegetable Oil

1 tablespoon Vegetable Oil

Minced beef

300 grams Minced beef

Garlic, finely chopped

3 Cloves Garlic, finely chopped

Tomato Paste

20 grams Tomato Paste

Tomatoes, diced

3 Mediums Tomatoes, diced

dried oregano

2 teaspoons dried oregano

Rigatoni pasta

300 grams Rigatoni pasta

Skimmed milk

3 cups Skimmed milk

MAGGI® Bechamel Mix

1 Sachet MAGGI® Bechamel Mix

Mozzarella cheese

3 tablespoons Mozzarella cheese

Rigatoni Bechamel Pie

Nutritional Facts

17%

Daily Value

344

Kcal/serving

Nutri value

Carbohydrates	44.4 g
Energy	344.72 kcal
Fat	11.06 g
Protein	16.59 g
Fiber	2.64 g
Sodium	392.79 g
Sugar	8.97 g

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Instructions

5 Steps

50'

Total

10'

Preparation

40'

Cooking

Waiting

Step by step

1 of 5

Step 1

To prepare tomato sauce: in a large saucepan, sauté onions and carrots until soft. Add minced beef and garlic and continue cooking until the meat is cooked. Add tomato paste, tomatoes and oregano and simmer over medium heat for 15-20 mins. Remove from the heat and set aside.

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2 of 5

Step 2

Meanwhile, prepare béchamel sauce by combining milk and MAGGI® Béchamel Mix in a medium saucepan. Bring to a boil and simmer over medium heat until slightly thick.

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3 of 5

Step 3

Arrange the rigatoni pasta in a round springform pan. Gently spoon tomato sauce on top to fill the inside of the pasta and pour béchamel sauce on top.

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4 of 5

Step 4

Sprinkle cheese on top and place in a preheated oven at 175°C for 20 mins until slightly golden on top.

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5 of 5

Step 5

Allow to cool for 5 mins before removing from the pan. Slice like a cake and serve.

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