Tana Ramsay's beef and aubergine rigatoni bake recipe

(217 ratings)

Looking for pasta recipes, pasta bake recipes, aubergine recipes, beef pasta bake recipes or seasonal recipes? Warming and delicious with three different types of cheese, this pasta bake is an ingenious way to get your kids to happily eat aubergine.

(Image credit: Alleko/Getty Images)
Preparation Time15 mins
Cooking Time1 hours
Total Time1 hours 15 mins
Five A DayTwo

Warming and delicious with three different types of cheese, this pasta bake is an ingenious way to get your kids to happily eat aubergine.

Like aubergine? You're going to love our popular baked aubergine recipe!


  • 2 aubergines, cut lengthways into 1cm slices
  • Salt flakes and black pepper
  • 300g rigatoni
  • 3tbsp olive oil, plus extra for the dish
  • 1 onion, finely chopped
  • 1 red chilli,deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 500g lean minced beef
  • 3tbsp tomato purée
  • 2tbsp Worcestershire sauce
  • 2 × 400g cans chopped tomatoes
  • Handful of basil leaves, finely chopped
  • 600g low-fat cottage cheese, drained
  • 100g Parmesan cheese, finely grated
  • 125g ball of mozzarella cheese, sliced




  1. Put the aubergine slices in a colander, sprinkle generously with salt and stand the colander over a bowl for 15–20 mins to draw out the water.
  2. Bring a large pan of salted water to the boil and cook the pasta for 8–10 mins, or according to packet instructions, until al dente. Drain, drizzle with 1tbsp of the oil, season and toss. Set aside
  3. Heat another 1tbsp of the oil in a sauté pan over a medium heat and cook the onion, chilli and garlic for 2–3 mins, stirring. Add the minced beef and cook for another 5–6 mins, until it's browned all over. Add the tomato purée and Worcestershire sauce, season, then add the tomatoes and basil.Reduce the heat and simmer for 20 mins. Preheat the oven to 190ºC (375ºF, gas mark 5).
  4. Meanwhile, rinse the salt from the aubergine slices and pat dry with kitchen paper. Pour the remaining oil into a large nonstick frying pan or griddle placed over a high heat, and fry or griddle the aubergine for 1–2 mins on each side until golden brown. You may need to do this in batches.
  5. Lightly oil a 22 × 28cm (8½ × 11in) deep ovenproof dish. Lay a third of the aubergine into the dish, then spread over half the pasta. Add half the cottage cheese, then half the minced beef and a third of the Parmesan. Repeat the layers, then finish with the remaining aubergine slices and Parmesan. Arrange the mozzarella evenly over the top. Bake for 30 mins, until bubbling around the sides. Serve hot.
Top Tip for making Tana Ramsay's beef and aubergine rigatoni bake

Top tip: Prepare in advance and pop into the oven an hour before you're ready to eat!

Tana Ramsay is married to celebrity chef Gordon Ramsay, but he isn’t the only successful cook in the family – Tana also has her own range of best-selling cookery books.   Tana, whose first name is Cayetany, was born in Croydon, and started life as a Montessori trained teacher.   She married Gordon in 1996, when she was just 21 years old, and the pair now have five children; Megan, Matilda, twins Jack and Holly, and Oscar.   Her cookbooks include Tana Ramsay’s Family Kitchen, Tana Ramsay’s Real Family food, Homemade and Tana Ramsay’s Kitchen Secrets.   Alongside being a mum, wife, TV personality and author, Tana also owns her own Battersea based beauty salon offering beauty, hair and alternative therapy treatments.   Tana is involved in a huge amount of charity work mainly with The Gordon and Tana Ramsay Foundation who work in partnership with Great Ormond Street Hospital to raise vital funds for sick and seriously ill children.   In 2010, Tana starred in season five of ITV’s Dancing on Ice and was partnered with professional skater Stuart Widdall, making it through until the fourth week of the competition.   If you’re looking for lots of quick and easy family recipes, take a look at our Tana Ramsay recipe collection. (opens in new tab)