(originally made 6/30/2009)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.
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.
NOTES : Ran through food processor to get the big chunks out. Filled rigatoni nicely!