Lasagna-Style Rigatoni Cake
Crispy rigatoni, savory ground meat and tomato sauce, and creamy béchamel from the oven
This rigatoni casserole combines the best elements of a classic lasagna with an extraordinary presentation. Vertically layered rigatoni are filled with an aromatic ground meat sauce made with ORO di Parma strained tomatoes and ORO di Parma tomato paste, topped with creamy béchamel sauce, and baked until golden brown.
Ingredients
For the Rigatoni Cake
500 g rigatoni
500 g ground beef
1 onion (about 100 g), finely diced
2 garlic cloves, finely diced
2 tbsp ORO di Parma tomato paste (about 30 g)
700 g ORO di Parma strained tomatoes
30 ml olive oil
1 tsp oregano
1 tsp sweet paprika
8 g salt
3 g black pepper
For the béchamel sauce
50 g butter
15 g flour
400 ml milk
1 pinch of nutmeg
3 g salt
1 g pepper
For the topping
200 g grated cheese
Step 1 : How to Make Ground Beef and Tomato Sauce
Heat the olive oil in a large skillet. Sauté the diced onion until translucent, then briefly sauté the garlic. Add the ground beef and cook until crumbly. Stir in the ORO di Parma tomato paste and cook for 1 minute. Deglaze with ORO di Parma strained tomatoes, add oregano, paprika, salt, and pepper, and let everything simmer for about 10 minutes over medium heat.
Tip
The sauce shouldn't be too runny, so that the rigatoni cake stays sturdy when you cut it.
Step 2 : Pre-cook the rigatoni
Cook the rigatoni in plenty of salted water for about 9 minutes. They should still be slightly al dente, since they will continue to cook in the oven.
Drain and let cool briefly.
Step 3 : How to Make Béchamel Sauce
Melt the butter in a saucepan. Stir in the flour and cook briefly. While stirring constantly, add the milk and stir the sauce until smooth.
Season to taste with nutmeg, salt, and pepper, and let it simmer for a few minutes until it reaches a creamy consistency.
Step 4 : Layering a Rigatoni Cake
Line a 26-cm springform pan with parchment paper. Arrange the rigatoni upright in the pan, packing them tightly together.
Spread the ground meat sauce evenly over the top so that as many tubes as possible are filled.
Then pour the béchamel sauce over the top and sprinkle with grated cheese.
Step 5 : Bake until golden brown
Bake the rigatoni cake in a preheated oven at 200 °C (top and bottom heat) for about 20 minutes, until the top is golden brown. Let it rest for 5 minutes before cutting.
Tip
For an extra-crispy cheese crust, turn on the broil setting for the last 2–3 minutes.
Ingredients
For the Rigatoni Cake
500 g rigatoni
500 g ground beef
1 onion (about 100 g), finely diced
2 garlic cloves, finely diced
2 tbsp ORO di Parma tomato paste (about 30 g)
700 g ORO di Parma strained tomatoes
30 ml olive oil
1 tsp oregano
1 tsp sweet paprika
8 g salt
3 g black pepper
For the béchamel sauce
50 g butter
15 g flour
400 ml milk
1 pinch of nutmeg
3 g salt
1 g pepper
For the topping
200 g grated cheese
