Bolognese Honeycomb Pasta Bake

Prep Time:

20 Mins

Cook Time:

30 Mins

Servings:

4 Servings 

Ingredients

• 500g dried rigatoni pasta
• 1 tbsp olive oil
• 500g beef mince
• 700g good quality Italian pasta sauce
• Sml handful fresh oregano, leaves thinly sliced
• 3/4 cup grated Parmigiano-Reggiano cheese
• 200g Mozzarella cheese
• Salt & Pepper, to taste

Instruction

1. Cook the pasta as per the packet instructions then drain and toss with 1 cup of the pasta sauce and 1/4 cup grated Parmigiano-reggiano cheese and set aside.
2. Heat 1 tbsp olive oil in a large frypan over medium heat, add the mince and cook until browned. Reduce the heat then add the remaining pasta sauce to the pan with the fresh oregano and season with salt and pepper, then stir to combine.
3. Spray the base and sides of a 20cm spring form tin with olive oil (or a tin size that will fit in the body of your air fryer). Add 1/3 cup of the meat sauce to the base of the tin, then add the sauced rigatoni pasta standing them up on their ends and filling the whole tin with the pasta.
4. Using a small teaspoon, spoon a little of the meat sauce into the rigatoni holes, then top the filled pasta with the remaining sauce and 1/2 cup of Parmigiano-Reggiano cheese. Top with grated mozzarella and transfer to the basket of your Instant air fryer. Cook on Bake setting at 180°C for 30 minutes until the mozzarella is golden and bubbling. Set aside for cool for 5-10 minutes then remove the spring form sides from the tin and serve.