Using a Sun Oven doesn’t mean you have to sacrifice convenience. Most frozen foods that can be reheated in a conventional oven can also go in the Sun Oven. Whenever I make a batch of Bolognese sauce I like to toss together a pan of rigatoni to store in the freezer. Solar reheating may take longer, but the results are just as good.

Solar Baked Rigatoni

1 pound rigatoni

2 cups beef ragù or you favorite bolognese sauce

1 cup Béchamel sauce

1/2 cup freshly grated Parmesan cheese

1/4 cup frozen peas


Lightly butter a baking dish that can go from from freezer to oven.

Cook the rigatoni in abundant, boiling salted water. Drain when still quite firm, a little less cooked than al dente. Transfer to a large mixing bowl. Add the meat sauce, Béchamel, and 1/4 cup Parmesan cheese. Toss thoroughly to coat the pasta well. Pour pasta into the baking dish; top with peas and remaining Parmesan cheese. Tightly wrap dish with plastic wrap than tin foil and freeze for up to 1 month.

When ready to bake, remove tin foil and plastic wrap. Cover with a glass, oven-proof lid and bake in a preheated Sun Oven until hot all the way through, about 1 1/2 to 2 hours.

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