Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the butter in a large pan and cook the garlic and onion over a low heat for 10 minutes or until really soft. Add the tomatoes and sugar, then cook for 20 minutes or until thickened and reduced by a third. Stir in the basil and season.
Cook the rigatoni following pack instructions, then drain really well.
Heat the oven to 200C/fan 180C/gas 6. Stir the double cream into the tomato sauce, followed by the parmesan, rigatoni and mozzarella.
Tip into a buttered 20cm x 30cm baking dish and bake for 10 minutes or until bubbling. Serve with a green salad, if you like.
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