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This may be somewhat time consuming but you will find yourself giggling with excitement once you take down the sides of that springform pan and behold your creation. It is very pleasing to the eye and the taste is out of this world. When you slice into it, it holds up like a dream. The cheese on top forms a pleasant crust. I got the idea from Martha Stewart but made a lot of changes to the ingredients. A few tips: Use the rigatoni that is approximately 1 inch long. Make sure you freshly grate your Parmesan cheese because the pasta will not stick together if you use the grated cheese from a can. Also, as mentioned below, allow your obsessive compulsiveness to shine while pushing the meat sauce down through the rigatoni. The more time you spend on this, the better results you will obtain.
Units: US | Metric
Serving Size: 1 (277 g)
Servings Per Recipe: 8