Healthy Eating for Your Active Lifestyle

Rigatoni di Casa

Recipe details

Servings: 8
Time: Under 1 hour

What better way to appeal to everyone’s healthy appetite than with this easy-to-make, delicious dish.

Ingredients

  • 1 lb (450 g) rigatoni
  • 2 tbsp (30 mL) Butter, divided
  • 1 small onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 lb (450 g) lean ground beef or pork
  • 2 cloves garlic, minced
  • 28 oz (796 mL) can diced tomatoes
  • 1 bay leaf
  • 2 tsp (10 mL) dried basil
  • 1/2 tsp (2 mL) dried oregano
  • 1/2 tsp (2 mL) dried thyme
  • 3/4 tsp (4 mL) salt, divided
  • 1/2 tsp (2 mL) pepper
  • 2 tbsp (30 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Milk
  • 1 cup (approx. ½ 450 g container) Canadian Ricotta
  • 1 1/2 cups (375 mL)
  • shredded Canadian Mozzarella

Directions

  1. In a large pot of boiling salted water, cook pasta 11 min or until al dente. Drain well, then return to pot. Meanwhile, melt 1 tbsp (15 mL) butter in a large saucepan over medium heat. Add onion, carrot and celery, cook 2 min. Add beef and garlic. Using a fork to break up meat, stir until no longer pink, about 5 min. Add tomatoes, herbs, ½ tsp (2 mL) salt and pepper. Bring to a boil; simmer covered, stirring occasionally, for 10 min while preparing white sauce.
  2. Melt remaining butter in a small saucepan over medium heat. Sprinkle with flour and remaining salt. Whisk about 1 min. Gradually whisk in milk. Bring to a boil then reduce heat; whisk 3 to 5 min until smooth and thickened.
  3. Preheat broiler. Uncover meat sauce and simmer 5 more min. Discard bay leaf. Add meat sauce to drained pasta. Heat if needed. Transfer to a 9 × 13-inch (3 L) casserole dish. Top with dollops of Ricotta. Drizzle white sauce over top, spread, if needed, to cover. Sprinkle with Mozzarella. Broil 2 to 5 min or until cheese is bubbly.



Comments

comments powered by Disqus
Rigatoni di Casa

Nutrition Information

per serving

Calories 554
Protein 22 g
Carbohydrate 53 g
Fat 23 g
Fibre 4.3 g
Sodium 583 mg
Calcium 350 mg