INSTRUCTIONS

1. Peel the onions, cut them in half and dice. Wash the red and yellow bell peppers, cut them in half, remove the cores and dice. Dice the Briette.

2. Preheat the oven (200°C top/bottom heat / 180°C convection). Add the cut onions and bell pepper to the casserole dish. Add the olive oil, dried thyme and
rosemary and stir well to combine. Bake in the preheated oven for approximately 15 minutes until the vegetables are slightly browned. Add the uncooked rigatoni to the casserole dish and stir well to combine with the cooked vegetables. Add the tomato puree and vegetable broth. Season to taste with salt and pepper, then stir again to combine. Cover the casserole dish with a lid or aluminum foil and bake for approximately 30–35 minutes until the rigatoni is cooked through and most of the liquid has been absorbed.

3. Remove from the oven and remove the lid or foil. Arrange pieces of Creamy & Buttery Red over the dish in an even layer. Return the pan to the oven and bake for another 10–15 minutes until the cheese has melted and is slightly browned. Remove from the oven and allow to cool slightly. Garnish with fresh basil and serve immediately.

Enjoy your meal!