Baked Rigatoni

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Rigatoni are large ridged tubes used in baked dishes. This is a nice pasta because you can mix it up with a lot of sauce which will go inside the tubes as well as outside, hence you end up with a kind of pasta dish I like most of all where there is more sauce than pasta.


  • 1 medium sized cauliflower
  • 450 g/1 lb leeks
  • 50 g/2 oz/4 tablespoons butter
  • 25 g/1 oz/2 tablespoons single/light cream
  • 500 ml/10 fl oz/ cups milk seasoning to taste
  • 150 g/6 oz rigatoni, boiled and drained
  • 75 g/3 oz/¾ cup Gruyère cheese, grated
  • 25 g/1 oz/¼ cup Parmesan cheese, grated
  • 300 ml/10 fl oz/ cups single/light cream


    Pre-heat the oven to 200°C/400°F/Gas mark 6. Cut the cauliflower into florets, boil for 4 to 5 minutes and drain well. Trim the leeks and slice into 2-cm/1-inch chunks. Melt the butter in a pan and add the leeks; cover and cook for 10 minutes over a low heat. Sprinkle in the flour and add the milk and seasoning. Butter a large, shallow oven dish and spread the cauliflower and rigatoni over the bottom. Sprinkle with the cheeses, then stir in the leek sauce. Pour the cream over the top and bake for 20 minutes.