Wednesday, September 11, 2013

Baked Rigatoni Cake

(originally made 6/30/2009)

Unseasonably cool and rainy weather today, so thought I'd put this recipe together that I copied a while back.     Stacking the pasta was a bit of a pain, but worth it in the end as all the rigatoni got full of the yummy filling!
I've got one guy who doesn't like tomato chunks and one guy who turns his nose up at meat/sausage, so I cooked as directed, the tossed the whole thing into the food processor to take care of the big chunks.   Added a few large spoonfuls of ragu for color/texture.  


Huge hit here, so much so that I didn't even get a chance to take the picture until after we'd eaten and it had cooled off!   Thanks TwilaLite for a winning recipe, one to be sure to be made often.


If you have no desire to stand the pasta up, it would be just as good tossed together into a casserole dish and baked.



 * Exported from MasterCook *

                           Baked Rigatoni Cake

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  rigatoni pasta
  2        tablespoons  olive oil -- (omitted)
  1              pound  ground meat (beef -- pork, or turkey)--used italian sausage patties
  2                     garlic cloves -- minced
     1/4      teaspoon  freshly ground pepper
  1                can  crushed tomatoes -- (28 ounces)-- used diced with basil & Oregano
                        Butter -- for pan (omitted, sprayed pan with Pam)
  1                cup  finely grated Parmesan cheese
  8             ounces  coarsely grated mozzarella cheese

Preheat oven to 400 degrees. Bring a large pot of water to a boil; add salt. Add pasta; cook until slightly underdone. Drain, rinse in cold water, and drain. Toss pasta with 1 tablespoon oil to coat. Set aside.


Heat 1 tablespoon oil in a large skillet over medium-high heat. Add meat. Cook, stirring occasionally, until browned, about 10 minutes. Add garlic, 1 teaspoon salt, and pepper. Cook 2 minutes more. Add tomatoes; simmer until thickened, about 20 minutes.

Butter a 9-inch springform pan. Toss pasta with Parmesan cheese. Tightly pack pasta into pan, standing each piece on end.
Spread 2 cups meat sauce on top of pasta, pushing it into holes. Bake 15 minutes. Sprinkle mozzarella on top. Bake until cheese is pale golden, 10 to 15 minutes more. Remove from oven, and let stand 15 minutes. Run a knife around edge to loosen; unmold. Cut into wedges. Serve with remaining sauce.

Source: http://www.marthastewart.com/356443/baked-rigatoni-cake
  "http://community.tasteofhome.com/forums/p/703452/5999263.aspx#5999263"

           
NOTES : Ran through food processor to get the big chunks out.   Filled rigatoni nicely!

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