About this recipe:A delicious change to the traditional lasagne. Pasta is layered with beef ragu, mozzarella, soured cream, Parmesan cheese and fresh basil. It is then baked to perfection. Enjoy with a side salad and/or garlic bread.
450g rigatoni pasta
450g lean minced beef
1 onion, chopped
1.6kg tomato based pasta sauce
340g sliced mozzarella
350ml soured cream
40g grated Parmesan cheese
4 tablespoons chopped fresh basil
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add pasta sauce; simmer for about 15 minutes.
Preheat oven to 180 C / Gas 4.
In a lightly greased 2 litre baking dish, place about half of the pasta; top with a layer of mozzarella cheese. Spread on a layer of half the pasta sauce mixture and soured cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.