Boil the rigatoni pasta until al dente, then drain and set aside.
Sauté the diced onion and peppers in a little oil until softened.
Add the minced meat to the vegetables and cook until browned.
Stir in the tomato/pepper paste, salt, black pepper, and red pepper flakes. Pour in the water and simmer for a few more minutes.
To make the bechamel sauce, melt the butter in a saucepan, add the flour, and cook until fragrant. Gradually whisk in the milk and cook stirring constantly until the sauce thickens. Season with salt and black pepper and remove from heat.
Spread a thin layer of bechamel sauce at the base of a springform pan. Stand the cooked rigatoni upright in concentric circles around the edge, leaving a large well in the middle.
Fill the center well of the pasta ring with the prepared meat sauce, then pour the remaining bechamel sauce over everything and spread it out evenly.
Sprinkle the grated cheese generously over the top.
Bake in a preheated 180°C (350°F) oven until the top is nicely golden brown and bubbly.
Cook it hands-free.
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