Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Gâteau de rigatoni
Un gratin original en forme de gâteau, composé de rigatoni, sauce bolognaise maison, béchamel crémeuse et mozzarella fondante, le tout nappé de fromage gratiné. Idéal pour un repas convivial et réconfortant.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Mijoter la sauce bolognaise pendant 1 heure pour développer les arômes
- • Montage du gâteau en disposant les rigatoni verticalement afin d’obtenir la forme caractéristique
- • Cuisson au four à 190°C jusqu’à obtention d’une surface bien gratinée
Safety Warnings
- • Faire attention aux éclaboussures d'huile chaude
- • Manipuler le four avec des gants de protection
- • L'eau bouillante peut causer des brûlures
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Crazy Tiramisu
A ultra‑creamy homemade tiramisu made with a bombe paste, homemade ladyfingers, coffee‑rum syrup and mascarpone whipped cream. The result is an airy dessert, rich in flavor and perfect for impressing your guests.
Beetroot Risotto
A vibrant vegetarian beetroot risotto that’s creamy, colorful, and perfect for a comforting lunch or dinner. The recipe follows Gordon Ramsay’s technique of slowly adding warm stock to Arborio rice, with roasted beetroot, Parmesan, and a splash of red wine for depth.
Homemade Vodka Pasta – Three colors (black, yellow, classic)
In Nono's Loft, Norbert Tarayre prepares homemade fresh pasta in three color variants, tossed with a creamy vodka sauce scented with Menton lemon, parsley, garlic and cream. A tasty, quick recipe ideal for impressing your guests.
Porchetta Pizza Sandwich
A hearty Roman‑style Porchetta wrapped in crisp pizza dough, finished with a sweet‑bitter beer sauce. The pork belly is dry‑cured overnight, roasted to perfect crackling, then sandwiched between two mini pizza shells for an unforgettable main‑course.
Stuffed turkey roulades, Morbier sauce and potato roses
Thin turkey roulades, filled with spinach, prosciutto, sun‑dried tomatoes and pine nuts, served with a velvety Morbier sauce and crispy, flower‑shaped potato roses. An elegant Italian‑inspired dish, easy to make for a refined dinner.
Crispy Oven Pork Belly (Poretta)
A tender, juicy Italian‑style pork belly with light, crackling skin made entirely in a home oven. The method combines a low‑temperature poach to keep the meat moist with a high‑heat blast for perfect crackling, all without special equipment.