Leftover Bolognese Sauce with Rigatoni Pasta heated in the pan to meld the flavors and plated or served as a Rigatoni Bolognese Pasta Bake. It's that perfect bite and texture of the Rigatoni with a good meaty Bolognese Sauce that makes this Rigatoni Bolognese dish so good. Elevated even more so with the addition of Parmesan shredded on top, or the use of a Mozzarella & Provolone Cheese for the Pasta Bake version.
Servings: 2 Portions
Equipment
- 1 Stockpot for the Pasta
- 1 Skillet for the Sauce & Pasta
Ingredients
- 400 g Bolognese Sauce
- 200 g Rigatoni
- To Taste Salt & Pepper
- 16 C Water
- 1-2 Tbl Salt
Instructions
- Bring a Pot with 16 Cups of Water and 1 to 2 Tbl of Sea Salt to a boil on the back burner. Add the Rigatoni and cook until almost done.
- Place 400 g of prepared Bolognese Sauce into a Saucepan and heat up over medium heat. Scoop the Rigatoni out and add it directly to the Bolognese Sauce. Cook until the Rigatoni is done to your liking. Use Pasta water to adjust the consistency of the Sauce.
- Adjust the seasoning if needed and plate to serve.Optionally place into 2 single serve Au Gratin Dishes and top with a Mozzarella & Provolone Cheese Blend. Bake in a Preheated oven at 450 F until the Cheese is melted with light browning.
Notes
Use leftover Bolognese Sauce or prepare the Bolognese Sauce first. This takes about 4 1/2 hours to make.