Rigatoni Bolognese Cake Recipe | MAGGI® Arabia

Rigatoni Bolognese Cake

Make the Rigatoni Bolognese Cake recipe and we bet that it’s going to be a showstopper at your dinner party. The upright rigatoni pasta tubes are filled with a rich beef ragu sauce and then baked to golden perfection.


  • 2 tablespoons (20 g) vegetable oil
  • 1 medium (100 g) onion, finely chopped
  • 400 g minced beef
  • 3 cloves (15 g) garlic, crushed
  • 2 tablespoons (30 g) tomato paste
  • 2 cups (500 ml) water
  • 1 sachet MAGGI® Powder Bouillon (Other countries)
  • OR
  • 1 sachet MAGGI® Powder Seasoning (Available in Jordan and Lebanon)
  • 1 medium (100 g) carrot, finely grated
  • 1 pack (250 g) white mushrooms, finely chopped
  • 1 can (400 g) crushed tomatoes with juice
  • 2 teaspoons (5 g) dried oregano
  • 500 g rigatoni pasta
  • 2 litres (8 cups) boiling water
  • 2 cups (200 g) mozzarella cheese

How to Prepare

  1. In a large saucepan, heat vegetable oil and sauté onions until soft, add beef and sauté until brown. Add garlic, tomato paste and sauté for 2 minutes.
  2. Add water and MAGGI® Powder Bouillon sachet (MAGGI® Powder Seasoning for Jordan and Lebanon), and add carrots, mushrooms, crushed tomatoes, and oregano and simmer covered for 20 minutes on medium low heat until slightly thickened.
  3. Cook rigatoni in boiling Water until half cooked, drain water and stand half cooked pasta in a spring-form cake pan until all the pasta has covered the bottom of the pan.
  4. Spoon sauce over pasta insuring to fill each rigatoni with some of the meat sauce.
  5. Sprinkle mozzarella cheese over the top and bake in the oven until pasta is cooked and cheese is melted and slightly golden.
  6. Remove from pan and serve on a large plate, as you would with a cake.

Nutritional Info

No Info

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