Pasta pie

image from noblepig.com

Wednesday, April 4, 2012 – OMG, when I saw this recipe I started drooling! I am always looking for great recipes to try and that are healthy.

This pasta pie has all the ingredients I love! The author also said that it is like a variation on a lasagna and who doesn’t love lasagna. I am definitely making it this next week! Now I can make something else besides tiramisu in my springform pan.

Apparently this recipe is adapted from a Martha Stewart recipe. In the past it has happened that I would link to the recipe and when I would want to try it the website would be gone… so now I include the recipe in my posts.

You can find the original recipe here and the author also provided step by step pictures.

Pasta Pie
Adapted from Martha Stewart
1 pound rigatoni
2 Tablespoons olive oil, divided
1 pound ground beef

2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) good quality crushed tomatoes
Butter, for pan
Salt
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella

  • In a large pot of salted boiling water, cook pasta until slightly underdone  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.
  • 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.
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