Rigatoni Pasta Pie

http://livelovepasta.com/2013/04/rigatoni-pasta-pie/

April 15, 2013 by Kelly Salemi

Isn’t this one of the coolest pies ever? Homemade red sauce, a thick layer of golden brown and bubbly cheese, and a rigatoni pasta that not only lends itself well to thick, meaty sauce…but actually STANDS! Can you believe it?!

When we decided to give this recipe a try we didn’t have high expectations that it would actually stand once the spring form pan was released. It seemed too good to be true. But it totally worked…and it turned out perfect!!

This meal came together fast, the longest step was arranging the pasta in the pan, which took less than 10 minutes. Kara, Cliff and I were really impressed! I love pasta, I especially love cheesy baked pasta, and I love love love the presentation of this pie.

Here’s what you’ll need

in a large pan brown the meat and cook onion

add the tomatoes, crushing the tomatoes with your hands

Add a layer of sauce to the bottom of the spring form pan

Tightly place the cooked pasta in the pan, standing the pasta up

Add more sauce on top, then the mozzarella, then sprinkle parmesan on top

Bake about 30 minutes, will be golden brown on top

How cool!! So delicious too!

Rigatoni Pasta Pie

Serves 6

A delicious Rigatoni dish made with homemade red sauce, a thick layer of golden brown and bubbly cheese, and a pasta that not only lends itself well to thick, meaty sauce…but actually STANDS!

Write a review

Save Recipe

Print

Ingredients

1. 1 tablespoon olive oil
2. ½ pound ground sirloin
3. 3 cloves garlic, minced
4. ½ an onion, finely diced
5. a pinch crushed red pepper flakes
6. salt and pepper, to taste
7. 1 (28 ounce) can whole peeled tomatoes
8. 1 pound rigatoni pasta
9. 2 tablespoons freshly grated parmesan cheese
10. 2 cups mozzarella, shredded

Instructions

1. Preheat oven to 400 degrees F.
2. Heat olive oil in a large skillet over medium-high heat. Add the ground sirloin and diced onion and cook until meat is browned, about 5 minutes. Add garlic, crushed red pepper, and season with salt and pepper then sauté for another minute. Add the can of tomatoes, crushing the tomatoes with your hands. Simmer on medium heat, stirring occasionally, 20 minutes.
3. In the meantime, cook the pasta until it’s slightly undercooked. Drain and set aside. Lightly oil a 9-inch springform pan. Spread a thin layer of sauce of the bottom of the pan, then tightly pack the rigatoni in the pan, standing the pasta on its ends.
4. Pour the sauce over the pasta. Sprinkle the top evenly with mozzarella cheese, then sprinkle with parmesan cheese.
5. Bake approximately 30 minutes, until cheese is browned and bubbly. Top with fresh basil, if desired. Let sit 15 minutes before serving.

Adapted from Bev Cooks