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    You are in: Home / Recipes / Baked Rigatoni Cake Recipe
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    Baked Rigatoni Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Redsie's Note:

    From Martha Stewart. Lightened it a bit but haven't tried it yet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°. Bring a large pot of water to a boil; add salt. Add pasta; cook until slightly underdone. Drain, rinse in cold water, and drain. Toss pasta with 1 tablespoon oil to coat. Set aside.
    2. 2
      Heat 1 tablespoon oil in a large skillet over medium-high heat. Add meat. Cook, stirring occasionally, until browned, about 10 minutes. Add garlic, 1 teaspoon salt, and pepper. Cook 2 minutes more. Add tomatoes; simmer until thickened, about 20 minutes.
    3. 3
      Butter a 9-inch springform pan. Toss pasta with Parmesan cheese. Tightly pack pasta into pan, standing each piece on end.
    4. 4
      Spread 2 cups meat sauce on top of pasta, pushing it into holes. Bake 15 minutes. Sprinkle mozzarella on top. Bake until cheese is pale golden, 10 to 15 minutes more. Remove from oven, and let stand 15 minutes. Run a knife around edge to loosen; unmold. Cut into wedges. Serve with remaining sauce.

    Ratings & Reviews:

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    Nutritional Facts for Baked Rigatoni Cake

    Serving Size: 1 (229 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 451.2
     
    Calories from Fat 163
    36%
    Total Fat 18.1 g
    27%
    Saturated Fat 6.6 g
    33%
    Cholesterol 97.4 mg
    32%
    Sodium 453.4 mg
    18%
    Total Carbohydrate 47.6 g
    15%
    Dietary Fiber 3.2 g
    13%
    Sugars 4.8 g
    19%
    Protein 24.2 g
    48%

    The following items or measurements are not included:

    light mozzarella cheese

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