adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegetable rigatoni 'n' cheese
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Kid-friendly veggie lasagna - guaranteed crowd pleaser!
Ingredients:
  • 375g dried rigatoni pasta
  • 165.00 ml grated smoked cheddar (see notes)
  • 1000.00 ml chargrilled vegetables, roughly chopped (see notes)
  • 62.50 ml roughly chopped fresh flat-leaf parsley, plus extra to serve
  • 125.00 ml grated tasty cheese
  • 772.50 gm warm milk
  • 60g butter
  • 80.00 ml plain flour
Instructions:
  • Prepare the pasta according to package instructions, then drain and place it back into the pan.
  • Preheat your oven to 200°C (180°C fan-forced) and generously grease a 5cm-deep, 21cm x 30cm (10-cup-capacity) ovenproof dish.
  • For the Bechamel sauce: Warm milk in a microwave-safe jug in the microwave until heated through. Meanwhile, melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, until the mixture bubbles. Gradually whisk in the warm milk. Bring the mixture to a boil, then reduce heat to low. Cook, stirring constantly, until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
  • Take the mixture off the heat and incorporate the grated smoked cheddar. Combine the béchamel mixture with the pasta, chargrilled vegetables, and parsley. Season generously with salt and pepper. Mix thoroughly until well combined.
  • Transfer the mixture into the prepared dish, then generously sprinkle with flavorful cheese. Bake in the oven for 15 to 20 minutes until beautifully golden. Allow it to rest for 5 minutes before serving, garnished with extra parsley on top.

Similar Recipes