Polly Pocketsy

Chili con rigatoni

Cook pasta in salted water with a dash of olive oil until al dente, then rinse with cold water and spread on a baking sheet to dry.

Add oil to a pan and cook minced beef on a stovetop until browned. Then set aside.

Finely chop onion and garlic, then sauté in a pan with olive oil and a little butter.

Add chili powder and cumin, fry for a moment then add tomato purée and fry for another minute.

Add the minced beef back in then add canned tomatoes, beef stock, water, worcestershire sauce, salt, pepper and sugar. Cover with a lid and simmer for 10 mins.

To a pan, add butter and flour, then whisk while slowly adding in milk. Season with salt, pepper, paprika, cayenne and shredded sharp cheddar cheese, stirring throughout.

Spread half of your cheese sauce across the bottom of your springform pan. Place the rigatoni upright in a ring, covering the entire surface with pasta. Next add the minced beef chili on top of the pasta using a spoon to fill the rigatoni as best you can. 

Add the rest of your cheese sauce on top of the beef. Top with another layer of shredded cheddar cheese and bake at 165°C until the top is golden.