Baked Rigatoni

Name: Baked Rigatoni
Prep time: 15 min
Total time: 15 min
Ingredients: 300 ml/10 fl oz/1¼ cups single/light cream; 300 ml/10 fl oz/1¼ cups single/light cream; 25 g/1 oz/¼ cup Parmesan cheese, grated; 75 g/3 oz/¾ cup Gruyère cheese, grated; 150 g/6 oz rigatoni, boiled and drained; 500 ml/10 fl oz/1¼ cups milk seasoning to taste; 25 g/1 oz/2 tablespoons single/light cream; 25 g/1 oz/2 tablespoons single/light cream; 50 g/2 oz/4 tablespoons butter; 450 g/1 lb leeks; 1 medium sized cauliflower

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

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.

Ingredients

1 medium sized cauliflower
450 g/1 lb leeks
5

Pasta
Vegetarian

Method

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/