Nela Torres

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Nela Torres

Rigatoni cake with Bolognese of Quinoa

Name: Rigatoni cake with Bolognese of Quinoa
Prep time: 55 min
Cook time: 55 min
Yield: 5
Cuisine: Internacional
Ingredients: 200 grams pasta, Rigatoni; 1 cup quinoa; 2 cups water; grated cheeses, The necessary; 1 carrot, median; 1 onion; 180 grams mushroom; 1 branch celery; 1 clove garlic; 500 grams tomtato, crushed; 40 milliliters olive oil; oregano, Necessary amount; basil, Necessary amount; salt, To taste

15 mins

40 mins

Low

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Nela Torres

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He introduced you to my adaptation of a classic Italian dish. The Rigatoni Cake with Bolognese of Quinoa is a delicious pasta dish with quinoa, try it and you will see that the food can be delicious and delicious.

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Ingredients

5 portions

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Preparation

Bolognese sauce: Put all the ingredients in the glass of the blender, except the oil. Begin to liquefy. Add the oil and continue blending. Check the salt point. Pour the quinoa in a fine mesh sieve and wash under water for a few seconds to lose the bitterness. Cook the quinoa with twice its volume of water (1 cup of quinoa, 2 cups of water) until the water is consumed over medium heat. Mix the quinoa with the Bolognese and let temper. Cook the rigatoni as the manufacturer says, (I leave them, rather al dente, since then they go to the oven), drain, sprinkle with oil, stir (so that they do not stick).

Sprinkle with a little grated cheese. In a non-stick mold, place the rigatoni planted, so that the holes are upwards. They must be very close together. Pour the bolognese on top and cover with grated cheese. Bake at 170º C for 15/20 minutes.