Prep 10 mins
Cook 45 mins
A pasta pie that hits your eye and your stomach thanks once again to Martha Stewart.
- 1 lb rigatoni pasta
- 2 tablespoons olive oil, divided
- 1 lb ground beef (I used ground sirloin)
- 2 garlic cloves, crushed
- 1⁄4 teaspoon fresh ground pepper
- 1 (28 ounce) cangood quality crushed tomatoes
- butter, for pan
- 1 cup finely grated parmesan cheese
- 8 ounces coarsely grated mozzarella cheese
- In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.
- Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.
- Add crushed tomatoes; simmer until thickened, about 20 minutes.
- Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.
- Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.
- Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.
- Cut into wedges and serve with any remaining meat sauce you might have.
This was a fun and unusual presentation, albeit somewhat labor intensive. Instead of a tomato based sauce, I used Alfredo sauce, with spinach and shredded chicken breast mixed in.
I piped the cheese mixture into each rigatoni. I also put the remainder of the pasta lined up on top of the existing pasta, forming a single circle around the spring form pan, adding a bit more 'pie space'. Yes, the spring form pan LEAKS but I was prepared and baked it on a cookie sheet. I love labor intensive stuff like piping in the cheese rather than just spreading it, trying to make certain each hole had filling. Fun recipe!
Love this idea made it and everyone when wild for it. Made one change sprayed olive oil on the spring pan and sprinkled bread crumbs around the pan. Did not stick at all. Found it easy to put the pasta in when I tilted the pan up so easy.