Cook the Rigatoni
- 1
Bring a large pot of Salted water to a boil.
- 2
Add 500 g Rigatoni Pasta to the boiling water.
- 3
Cook according to package directions until al dente, about 10–12 min.
12 min - 4
Drain the Pasta.
Rigatoni with Ragu
15 min·105 Views
Quick, comforting rigatoni with rich ragu & creamy mozzarella di bufala mini. A simple, satisfying Italian classic ready in minutes.
Allergens
901kcal
4 Portions · 1,570 g
Protein
70 g
Carbohydrates
75 g
Fat
35 g
Fiber
4 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
g
- Rigatoni
- Mozzarella di Bufala Mini Balls
- Ragu
Heat the Ragu
- 5
Pour 700 g (approximately 1 jar) of your preferred Ragu sauce into a large skillet or pot.
- 6
Heat over medium heat until simmering, about 5 min.
5 min
Combine Pasta and Ragu
- 7
Add the drained Rigatoni to the simmering Ragu.
- 8
Toss gently to coat the pasta evenly with the sauce.
- 9
Add Mozzarella Di Bufala Mini.
- 10
Optional: Garnish with fresh Basil Leaves and Grated Parmesan.
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