Ingredients
Serves 4
- butter for the dish
rigatoni:
- 350 g of rigatoni (tubular pasta)
- approx. 300 g of hard Emmentaler or Gruyère, cut into fine sticks
tomato and bean sugo:
- 1 finely chopped onion
- butter for sautéing
- 250 g of beans, prepared and finely chopped
- 4 finely diced tomatoes
- approx. 100 mL of vegetable stock
- 1 tsp of finely chopped savory
- salt and pepper
- savory for garnish
- 1 ovenproof dish of about 1.5 L capacity
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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Cook the pasta in boiling salt water until al dente, drain, plunge into cold water and drain again. Fill every tube with a cheese stick and layer the pasta in a buttered dish.
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Sauté the onions in the butter for the sugo. Add the vegetables and sauté them as well. Deglaze with the stock, cover and cook until just soft. Mix in the savory and season.
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Pour the sugo over the rigatoni.
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Cover and cook for 25-30 mins. in the middle of the oven, preheated to 220°C. Garnish and serve.
Preparation hint
Maybe cook the sugo by just using ketchup or ratatouille. Sprinkle with grated cheese and gratinate.
Bon
Appétit
Appétit
