Ingredients

• 1 ¼ pound rigatoni pasta

• 1 tablespoon olive oil

• 2 teaspoons minced garlic

• ½ teaspoon crushed red pepper flakes

• 1 pound 80% ground beef

• 28-ounce can crushed tomatoes

• 2 teaspoons Italian seasoning (mix of dried basil, parsley, & oregano)

• Salt, to taste

• Black pepper, to taste

• 1 cup finely grated parmesan cheese

• 2 cups shredded mozzarella cheese

• Handful fresh basil, optional

Steps

1. Preheat the oven to 400 degrees Fahrenheit

2. Grease a 9 inch round springform pan with some butter or olive oil

3. Place the springform pan on a baking sheet to catch any drips

4. Heat 1 tablespoon of olive oil in a large saute pan over medium heat

5. Add 2 teaspoons of minced garlic and saute for 1 minute

6. Add the crushed red pepper flakes and stir with the garlic and oil

7. Add 1 pound of 80% ground beef and stir with a wooden spoon to break up into small pieces and cook until browned

8. Pour in a 28 ounce can of crushed tomatoes followed by some water used to rinse out the can halfway full

9. Season the tomatoes and beef with some salt and black pepper to taste

10. Stir in 2 teaspoons of Italian seasoning

11. Bring the sauce to a simmer, cover and cook until reduced and thickened for about 15 to 20 minutes

12. In the meantime, bring a large pot of water to a boil

13. Cook the rigatoni pasta until 2 minutes less than al dente, according to the packaging directions

14. Drain the cooked pasta and rinse with cold water to stop the cooking process

15. Then place the cooled rigatoni in a large bowl and toss with 1 cup of finely grated parmesan cheese

16. Arrange the rigatoni noodles one-by-one so they are standing upright on their ends in the springform pan

    1. Be sure to tightly pack the noodles into the pan so they all stand vertically on their own

17. Spread the meat sauce all over the top of the pasta

18. Push the meat sauce into the pasta holes filling them up as well

19. Sprinkle the top of the pasta pie with the shredded mozzarella cheese

20. Cover the pasta pie with some tin foil, doming it at the top to avoid touching the cheese

21. Bake the pasta pie covered in the oven at 400 degrees Fahrenheit for 30 minutes

22. Then uncover the pasta pie and bake for an additional 15 to 20 minutes, until the top of the cheese if golden brown and bubbly

23. Remove the pasta pie from the oven and allow to cool for 20 to 30 minutes

24. Then remove the outer ring from the springform pan

25. Top the pie with some fresh basil

26. Serve and enjoy your pasta pie!

Click here for printer friendly version