My friend Tia brought be back a beautiful bag of rigatoni from Milan, and I wanted to make something fun with it. The pasta had been sitting on my table for weeks, and I finally came up with the perfect way to use it! BAKED RIGATONI! And to honor the sweet theme of my blog, I made a baked rigatoni PIE. This recipe made me fall in love with my spring-form pan all over again 😀
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef or turkey
- 3 cloves garlic, minced
- 1 pinch crushed red pepper flakes
- 1 pinch coarse salt and freshly ground pepper
- 1 (28 ounce) can crushed tomatoes
- 1 pound rigatoni pasta
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella
Prep time: 30 minutes
Bake Time: 30 minutes
Preheat oven to 350. Heat the oil in large skillet over medium-high. Add the ground meat and cook until it’s browned all over, about 7 minutes. Add the garlic, crushed red pepper, and salt and pepper. Sauté another minute, then add the crushed tomatoes and simmer on medium until thickened (about 10 minutes).
While thickening the tomato sauce, cook the rigatoni until it’s slightly underdone. Drain and rinse with cool water. Toss with a drizzle of olive oil, and parmesan cheese.
Lightly oil a 9-inch spring form pan. Tightly pack the rigatoni in the pan, standing on their ends. Pour the meat sauce over the pasta. Push the meat down into the noodles, filling them as much as possible. Bake the pie in the oven for 15 minutes. Remove, top with mozzarella cheese, and bake another 10 to 15 minutes, or until cheese is browned and bubbly. Let the pie cool sufficiently before serving, at least 15 minutes.