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.
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
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.