Pasta Pie

By JFitz on June 12, 2012

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    1. 1 lb rigatoni pasta
    2. 2 tablespoons olive oil, divided
    3. 1 lb ground beef
    4. 2 garlic cloves, crushed
    5. 1/4 teaspoon ground pepper
    6. 1 tablespoon oregano
    7. 1 (28 ounce) cans good quality crushed tomatoes
    8. 1 tablespoon butter
    9. 1 teaspoon salt
    10. 1 cup parmesan cheese, finely grated
    11. 8 ounces grated mozzarella cheese


  1. In a large pot cook pasta until slightly underdone (apx 12 minutes). When done, rinse in cold water and drain again. Toss pasta with 1 tablespoon olive oil to coat. Set aside.
  2. Heat 1 tablespoon olive oil in 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.
  3. Add crushed tomatoes; simmer until thickened, about 10 minutes.
  4. Toss pasta with parmesan cheese. Butter a 9" springform pan. Tightly pack pasta into pan, standing each piece on end. I held the pan on it's side and layered that way. Spread meat sauce on top of pasta and try to have the sauce go into center of noodles.
  5. Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 15 minutes. Run a knife around the edge to loosen and then unmold.
  6. Cut into wedges and serve with any remaining meat sauce you might have.
  7. Enjoy!