Rigatoni-Auflauf mit Gemüse

Ingredients

• butter (for the pan)
• breadcrumbs (for the pan)
• 4 slices Tramezzino (about 300 g)
• 500 g rigatoni
• Salt
• 250 g asparagus
• 1 large onion
• 2 Garlic cloves
• 60 g Butter
• 150 g Frozen Peas
• 600 g chopped tomatoes (canned)
• 250 ml heavy cream
• 2 balls mozzarella (250 g)
• 4 parsley sprigs
• 30 g pine nuts
• 100 g grated Parmesan

Instructions

1. 1.

   Preheat the oven to 180°C fan. Grease a springform pan and line with breadcrumbs.

2. 2.

   Roll out the Tramezzino slightly thinner with a rolling pin. Line the bottom and sides of the springform pan with it, setting aside some for the lid.

3. 3.

   Cook the pasta in plenty of boiling salted water until al dente. Drain, rinse under cold water, and let drain fully.

4. 4.

   Wash the asparagus, peel the lower third and cut off woody ends. Slice into about 1 cm pieces. Peel and dice onion and garlic. Sauté both in half the butter for about 2 minutes. Add peas and asparagus, cook briefly, then pour in tomatoes. Stir in cream and season with salt, pepper, and chili. Drain and cube mozzarella. Wash parsley, shake dry, pluck leaves and chop finely. Roughly chop pine nuts.

5. 5.

   Fold pasta, mozzarella, parsley, pine nuts, and half the Parmesan together. Transfer to the prepared pan, press down, and top with remaining bread. Press it in gently. Melt remaining butter and brush over the loaf. Sprinkle remaining Parmesan on top. Bake in preheated oven for about 40 minutes. Let the Rigatoni bake cool slightly, remove from pan, cut into pieces, and serve.