Rigatoni Pasta Pie

Rigatoni pasta pie. It’s a wonderful tasting,  one of the coolest homemade meat pie ever.  Presentation of the stuffed rigatoni  standing up, held together with meat sauce and cheese is really beautiful.  The key to this recipe is as far as taste goes is quality ingredients. Good quality pasta and cheese.   If you cannot find high quality crushed tomatoes  buy canned whole tomatoes instead, crushing them yourself.  Place this pie on a cake pedestal with a garlic bread and your favorite dish of salad.  Your family will love it. Good luck and enjoy 😉

Ingredients: 

• 10-12 cups of water
• 1/2 tsp salt + 1/2 tsp salt
• 500 gr ( 1 box of ) rigatoni noodle
• 400-450 gr lean ground beef or turkey
• 200gr shredded mozzarella cheese
• 1/3 cup+1/4 cup shredded parmesan cheese)
• 1/4 cup panko breadcrumbs ( I like to use italian flavored breadcrumbs )
• 1 big can ( 28 oz)  diced tomatoes or crushed tomatoes
• 4-6 cloves garlic, minced
• 1 big yellow onion, finely diced
• 1 + 1  tbsp olive oil
• 3-4 fresh basil leaves, chopped
• freshly ground black, red pepper to taste
• pinch of red pepper flakes
• 2-3 bay leaves

Directions:

1. Heat the 1 tbsp olive oil in large skillet over medium-high. Add the beef and cook until it’s browned all over, about 5 minutes. Add the garlic, onion,  basil, red pepper flakes, bay leaves and a good pinch of salt and pepper, Sauté another minute. Then add the crushed tomatoes and simmer on medium until thickened, 20-30  minutes.

2. In the meantime in a large pot of salted boiling water, cook rigatoni pasta until slightly underdone ( I  cooked mine for 10 minutes when the box indicated 14 minutes).   When done, rinse in cold water and drain again.  Toss pasta with 1 tbsp olive oil to coat.  Set aside.

3. When the meat sauce is ready toss pasta with 1/3 cup parmesan cheese. 4. Butter a 9 inch springform pan. Tightly pack pasta into pan, standing each piece on end. 5. Pour the meat sauce over the pasta. Push the meat down into the holes as best you can. Sprinkle the top evenly with mozzarella cheese. Bake about 15-20 minutes. 6. Remove, top with mixed of 1/4 cup of parmesan cheese, and breadcrumbs and bake another 10 to 15 minutes, or until cheese is browned and bubbly.7. Let sit about 15 minutes before slicing. Run a knife around the edge to loosen and then unmold. Top with fresh basil if desired. Cut into wedges and serve with any remaining meat sauce you might have 😉 I always do that. Serve with garlic bread and your favorite salad.

Enjoy 😉