Name: Rigatoni Quinoa Bolognese Tart
Prep time: 55 min
Cook time: 40 min
Yield: 5
Cuisine: Internacional
Ingredients: 200 grams pasta, Rigatoni; 1 cup quinoa; 2 cups water; grated cheese, As needed; 1 carrot, medium; 1 onion; 180 grams button mushrooms; 1 sprig celery; 1 clove garlic; 500 grams tomato, mashed; 40 milliliters olive oil; oregano, Necessary amount; basil, Necessary amount; salt, To taste

Preparation

15 mins

40 mins

Low

Bolognese sauce: Put all the ingredients in the blender, except for the oil. Start blending. Add the oil and continue blending. Check the salt level. Put the quinoa in a fine mesh strainer and rinse under water for a few seconds to remove the bitterness. Cook the quinoa with twice its volume of water (1 cup of quinoa, 2 cups of water) until the water is absorbed over medium heat. Mix the quinoa with the Bolognese and let it cool slightly. Cook the rigatoni as instructed by the manufacturer (I prefer them al dente since they will go in the oven later), drain, drizzle with oil, and toss (to prevent sticking). Sprinkle with a little grated cheese. In a non-stick mold, place the rigatoni upright, so the holes face up. They should be very close together. Pour the Bolognese sauce on top and cover with grated cheese. Bake at 170º C for 15/20 minutes.

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Rigatoni Quinoa Bolognese Tart

Ingredients

Preparation

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