Dry pasta cooks in the oven with Bolognese plus a little cream or mascarpone for a gentler, less sharp tomato flavor.
ABy Annebala
Servings
4
300 g Dried rigatoni pasta
600 g Frozen spaghetti Bolognese sauce (thawed)
125 g Mascarpone
400 ml Beef or chicken stock
400 g Crushed tomatoes
2 clove Garlic cloves, minced
1 tsp Dried oregano
1 tbsp Olive oil
1 tsp Salt
0.5 tsp Black pepper
150 g Mozzarella, grated
40 g Parmigiano-Reggiano, finely grated
Fresh basil leaves (garnish)
Calories
693 kcal
Protein
36g
Carbs
93g
Fat
20g
Fiber
7g
Sugar
12g
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Prepare the Sauce
1. Preheat your oven to 200°C (390°F). Lightly grease a large deep baking tray or roasting dish (approximately 30x25cm) with olive oil.
1 tbsp Olive oil
2. In the greased tray, combine the thawed Bolognese sauce, crushed tomatoes, stock, mascarpone, minced garlic, dried oregano, salt, and black pepper. Stir everything together thoroughly until the mascarpone is fully incorporated and the sauce is smooth.
600 g Frozen spaghetti Bolognese sauce (thawed),
125 g Mascarpone,
400 ml Beef or chicken stock,
400 g Crushed tomatoes,
2 clove Garlic cloves, minced,
1 tsp Dried oregano,
1 tsp Salt,
0.5 tsp Black pepper
3. Add the dry rigatoni directly into the sauce mixture, pushing the pasta down so it is fully submerged and coated in the liquid. Ensure no pasta is sticking out above the sauce — if needed, press it down firmly. Cover the tray tightly with foil.
300 g Dried rigatoni pasta
Bake
4. Bake covered in the preheated oven for 35 minutes, until the pasta is just tender and has absorbed most of the liquid. Remove the foil and give everything a gentle stir.
5. Scatter the grated mozzarella and Parmigiano-Reggiano evenly over the top. Return the tray to the oven, uncovered, for a further 10–12 minutes until the cheese is melted, bubbly, and golden in spots.
150 g Mozzarella, grated,
40 g Parmigiano-Reggiano, finely grated
Rest & Serve
6. Remove from the oven and allow the tray bake to rest for 5 minutes — this helps the sauce thicken up and makes it easier to serve. Scatter fresh basil leaves over the top and serve directly from the tray.
Fresh basil leaves (garnish)
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