Friday, May 29, 2015

Rigatoni Pie in a Springform Pan

This Pasta dish makes a great presentation when served on a platter. It's unusual and delicious.The Rigatoni Noodles stand up, tightly packed, in a Springform Pan.I make it with a Vegetarian Meatless Ground from Yves or Gimme Lean Fresh Vegetarian Beef or Sausage.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Springform Pan wrapped tightly on the bottom and sides with heavy duty foil and heavily buttered inside.

Rigatoni Pasta

I have a Springform Pan with a tempered glass base.
Rigatoni Pie:

1 Pound of Rigatoni Pasta 
2 TBS Olive Oil. divided
1 Pound of Ground Beef. (vegetarian version is available) I use a combination of Vegetarian Beef and Vegetarian Sausage fro Gimme Lean. Yves makes Meatless Ground and it's really good too.
2 Cloves of Garlic, minced
4 C of your favorite Pasta Sauce
Salt and Pepper to taste
1 C Grated Parmesan Cheese
2 C Shredded Mozzarella Cheese

Boil Pasta for 12 minutes in a large pot of salted boiling water.
Rinse in cold water.
Toss with 1 TBS Olive Oil.
Set aside.

In a large Skillet on medium high heat:
1 TBS Olive Oil (heat  well)
Ground Beef
Cook until browned.
Salt and Pepper to taste
Cook for an additional 2 minutes.

Pasta Sauce
Simmer for 20 minutes.

Parmesan Cheese.
Toss to combine well.

Tightly pack the Rigatoni, standing up in the pan.
Carefully pour the Meat Sauce over the Pasta, pushing it into the holes and covering the top.
Bake on a Sheet Pan for 15 minutes.

Sprinkle evenly with Mozzarella Cheese and return to the oven to bake an additional 10 - 15 minutes.
It should be golden brown on top.

Remove the pan to a rack to cool for 10 minutes.
Run a knife around the edge of the pan.
Release the pan from the base.
Transfer the Pie to a serving Platter, keeping it on the base.

Peace in the Kitchen!

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