In a pan, cook the onion and garlic. Then, add the minced beef followed by Polpa with basil and Kunserva. Add the wine and season with salt and pepper. In the meantime, cook the rigatoni al dente and once done drain well. Mix the cooked rigatoni with the sauce along with some grated Parmesan and place in a lightly greased dish. Put some more grated Parmesan on top and finish of with some fresh parsley. Place in the oven and cook until the cheese at the top melts and starts browning.

In a pan, lightly cook the onion and bell peppers and when soft, add the ground beef and cook well. Add the tomato juices and the Kunserva and let simmer for around 20minutes on low flame.

In the meantime, prepare the cheese sauce by mixing the Irkotta with the cheeses. Grease a dish with some oil and start assembling the lasagne starting from the meat sauce, lasagne sheets, meat sauce again followed by a layer of cheese mixture. Repeat this till all ingredients are used and cook in hot oven.

Prepare the pastry by mixing the flour with the yogurt till a dough is formed. Cut in small portions and open. In the meantime, mix the filling ingredients in a bowl and fill in the rolled dough. Close well and bake in hot oven.