COOKING COMPANION


Pleasing Bakes


Pasta


Pasta bakes are such a lovely, simple and tasty dinner idea the whole family can share. One of the best things about these warming dishes is that you can throw in bits and bobs of veg in the fridge that may have seen better days and it all just adds to the flavour!


RIGATONI CAKE


This simple pasta bake is fun to make. You stand the cooked rigatoni upright in a sandwich cake pan and when it comes out of the oven it looks like a pasta cake! Simply made with tomato sauce and cheese, it is great for kids’ parties, but equally good to make at any time. A loose-bottomed, springform cake pan is best for getting the pasta bake out easily.


SERVES 4-6


Butter, for greasing Breadcrumbs, for lining the pan 325g rigatoni pasta


Handful of basil leaves, finely chopped


250g mozzarella, cut into small cubes 50g grated parmesan


Sea salt and freshly ground black pepper


FOR THE TOMATO SAUCE: 2 tbsp extra-virgin olive oil


1 garlic clove, left whole and squashed


2 x 400g tins of chopped plum tomatoes


Half a handful of basil leaves, plus extra to serve


Sea salt


1 Preheat the oven to 180C. Line the base and sides of a 20cm round, loose bottomed, springform cake pan with parchment paper, then grease with butter and coat with breadcrumbs.


2 To make the tomato sauce, heat the olive oil in a saucepan over medium heat, add the garlic, and sweat for 1 minute. Add the tomatoes and basil leaves, and season with salt. Cover with a lid and cook for 25 minutes, stirring occasionally. Discard the garlic at the end.


3 Meanwhile, bring a large saucepan of salted water to a boil and cook the pasta until al dente. Drain and mix with the chopped basil, half of the mozzarella, some black pepper, half of the tomato sauce, and half of the grated parmesan. Leave to cool slightly until you


32 | THE WEST COUNTRY FOODLOVER


can handle the pasta.


4 Place the rigatoni standing upright in the prepared pan until you have filled the entire thing. Pour over the remaining tomato sauce, scatter with the remaining mozzarella, and sprinkle with the remaining grated parmesan. Bake in the hot oven for 25 minutes, until golden.


4 Remove from the oven, leave to rest for 5 minutes, then carefully remove the pan, slide onto a plate, and serve, sprinkled with basil leaves.


Gennaro's Pasta Perfecto! By Gennaro Contaldo, published by Interlink Books


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