Upside Down Pasta Bake
with Beef Ragu and Creamy Rigatoni
Indulge in some nostalgia with a classic from childhood that's also child-friendly! This Upside Down Pasta Bake is a grown-up version of a family favourite pasta bake. For little ones, mix their portions all together to let the creamy sauce balance out the rich beef ragu.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Garlic Clove
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
240 grams
British Beef Mince
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 sachet(s)
Dried Oregano
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
½ tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
75 milliliter(s)
Reserved Pasta Water
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/2 tsp salt.
Peel and grate the garlic (or use a garlic press).
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the garlic to the beef and fry until fragrant, 1 min.
Stir in the passata, red wine stock paste, dried oregano, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until thickened, 10-12 mins.
Meanwhile, preheat your grill to high.
Once your pasta is cooked, reserve some pasta water (see pantry for amount), then drain in a colander.
Return the pasta to the pan, off the heat. Drizzle with oil, then mix in the creme fraiche, chicken stock paste and reserved pasta water.
Transfer your creamy pasta to an appropriately sized ovenproof dish, making sure the bottom is entirely covered.
Spoon the ragu over the top in an even layer and sprinkle over the cheese.
Grill until golden brown and bubbling, 4-5 mins.
When ready, share your upside down pasta bake between your bowls.
Enjoy!
