Rigatoni Bolognese Cake

In a large saucepan, heat vegetable oil and sauté onions until soft, add beef and sauté until brown. Add garlic, tomato paste and sauté for 2 minutes.

Add water and MAGGI® Chicken Bouillon cubes, and add carrots, mushrooms, crushed tomatoes, and oregano and simmer covered for 20 minutes on medium low heat until slightly thickened.

Cook rigatoni in boiling Water until half cooked, drain water and stand half cooked pasta in a spring-form cake pan until all the pasta has covered the bottom of the pan.

Spoon sauce over pasta insuring to fill each rigatoni with some of the meat sauce.

Sprinkle mozzarella cheese over the top and bake in the oven until pasta is cooked and cheese is melted and slightly golden.

Remove from pan and serve on a large plate, as you would with a cake.