Baked Rigatoni Pinoy Style

Baked Rigatoni Pinoy Style

Baked Rigatoni Pinoy Style. Rigatoni is a ridged tube shaped pasta with wide diameter holes large enough to capture pieces of meat sauce. The ridges on the outside tube walls allow it to hold more sauce.

Baked Rigatoni Pinoy Style Recipe

Today I want to share my version of Baked Rigatoni Pinoy Style using my tried and tested Pinoy meat sauce that I have used on my other baked pasta recipes.

Baked Rigatoni Pinoy Style Baking Method

Baked Rigatoni Pinoy Style Cooking Method

Below are step by step recipes of my Baked Rigatoni Pinoy Style.
Try it now.


Ingredients: 

1/2 kilo rigatoni pasta, cooked as per package instructions 
butter 

Meat Sauce: 

1 kilo ground lean beef 
1/2 kilo ground lean pork 
4 to 6 pieces hotdog, finely diced 
2 cups sweet ham, finely diced 
2 medium size green/red bell pepper, finely diced 
1 big can mushroom, finely diced 
1 stalk celery, finely diced 
1 small size carrot, skinned, finely diced 
2 medium size onion, peeled, finely chopped 
1/2 head garlic, peeled, finely chopped 
2-3 tablespoon dried parsley flakes 
1/2 -1 teaspoon dried chili flakes 
1 teaspoon ground peppercorns 
2 cups tomato sauce 
1 cup banana ketchup 
1/2 cup tomato ketchup 
1/4 cup fish sauce 
1/2 block cheddar cheese, grated 
2-3 tablespoon sugar 
salt 
cooking oil 

Rigatoni Pasta


Cheese topping: 

1/2 block cheddar cheese, grated 
1/2 block quick melt cheddar cheese, grated 

Cooking procedure: 

To cook the pasta: 

Cook the rigatoni pasta as per package instruction, reserve two cups of the boiling liquid and keep aside. 

To cook the meat sauce: 

In a large sauce pan sauté the garlic and onion until fragrant. Add in the ground beef and pork, stir cook for 2 to 3 minutes. Add in the reserved boiling liquid, fish sauce, tomato sauce, banana and tomato ketchup ground peppercorns, dried chili flakes and dried parsley flakes, continue to stir cook for 3 to 5 minutes. Add in the diced hotdogs, diced sweet ham and sugar, continue to stir cook for 3 to 5 minutes. Add in the carrots, celery, bell pepper, mushroom and continue to stir cook for 2 to 3 minutes. Season with salt to taste. When done, keep aside.


To bake the pasta:

Coat 2 medium sized rectangular Pyrex baking dish with butter.

Pour half of the meat sauce on the bottom of the 2 baking dish.


Generously top the meat sauce on the bottom of the 2 baking dish with the grated cheddar cheese. 


Now arrange each rigatoni pasta tube pieces standing up and anchored on the meat sauce, until all the pasta have filled the 2 baking dish. 


Pour over the remaining meat sauce over the rigatoni pasta making sure the holes are filled with the meat sauce.


Generously top the meat sauce on both baking dish with the cheese toppings, generously top with a layer of the cheddar cheese then with the quick melt cheese on top.
 

Bake at 350°F to 375°F for 10 to 15 minutes or until the cheese toping start to turn to golden brown. Let cool down for about 5 minutes before serving.

Comments

  1. That looks good for potluck or a big crowd gatherings. I will try this recipe and see how it goes. The patis measuring seems like too much, but I guess because you are not adding any salt, the taste must be ok.
    The ham and hotdog already contained sodium/salt, so it might not be a good food to serve for people who have a high blood pressure. So, maybe I will take it easy on the patis...

    ReplyDelete

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