HONEYCOMB PASTA RECIPES

Steps:

• Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.
• Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
• Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
• Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.

Steps:

• Heat olive oil in a large saucepan over medium high heat.
• Add onion, garlic, carrot & celery and cook for a few minutes until onions are soft.
• Add beef mince to saucepan, break up clumps, stir to mix through and continue cooking until mince browns.
• Add diced tomatoes, tomato paste, water & oregano, stir to mix through and bring to boil.
• Reduce heat and simmer, partially covered, for about 1 hour. Stir occasionally.
• Remove from heat and fill cannelloni tubes per instructions below.
• Add butter to a medium saucepan over medium heat and cook until melted.
• Add flour, stir to mix through until fully combined.
• Increase heat and gradually add milk while continuing to stir until sauce boils and thickens.
• Remove from heat, add cheese and stir to mix through.
• Pre-heat a fan forced oven to 160°C (320°F).
• Spoon 1/4 of the filling into the base of a large round baking dish or saucepan. Ideally the dish will be approx 26cm in diameter and approx 11cm deep.
• Press the cannelloni tubes, upright, into the filling. Cover the base of the baking dish.
• Spoon the remainder of the filling into the cannelloni tubes. Spread as evenly as possible.
• Pour the cheese sauce over the cannelloni then sprinkle with mozarella.
• Place in oven and bake for about 40 minutes.
• Remove from oven and serve.