Originally published on “Blaise the Baker” March 22nd, 2017
I first discovered this recipe on “The Food Network” Facebook page and I knew immediately I wanted to try it. I was not sure I would have the patience though to individually place all the rigatoni pastas into the cake pan – but you know what? It was really easy. Might have taken 4 minutes total! Super easy and the end result is really impressive!
This is the perfect recipe for entertaining and the perfect recipe to make with your kids! You can use meat in this recipe – hamburger, sausage, lamb – just make sure it’s precooked and that you add it after the tomato sauce but before the shredded cheese. Fabulous and delicious!
1 pound rigatoni pasta
1 large jar pasta sauce, plus seasonings
2 cups shredded Mozzarella cheese
1 cup shredded Parmesan cheese
Start by spraying an 8-inch springform cake pan with non-stick cooking spray. Wrap the bottom with aluminum foil. Preheat your oven to 375 degrees F.
Boil the pasta in a large pot of salted boiling water for 8 minutes. Drain.
In a medium saucepan heat the pasta sauce and add in whatever seasonings you desire. I added minced garlic, red pepper flakes, basil and a pinch of sugar to mine. Let come to slight boil. Simmer for 15 minutes.
Arrange rigatoni pasta in springform pan. The easiest way to do this is turn rhe pan sideways – arrange the pasta building it “up” – sideways – until you reach the top of the pan. Not all of the pasta will fit. That is ok!
Carefully pour the pasta sauce over the rigatoni and level out with a spoon. You may not use all the sauce. Be sure the sauce covers a majority of the top.
If you want to use meat – layer on top now.
Evenly sprinkle with both cheeses.
Place pie on a baking sheet covered with aluminum foil. Place aluminum foil on top of the pie, tenting it slightly. Place in preheated oven for 30 minutes.
After 30 minutes remove from the oven and remove aluminum foil. Place back into the oven for 30 more minutes to brown and melt the cheese.
Remove from the oven and allow to rest for 10 minutes. Gently undo the springform pan from the pie.
Cut the pie into pieces and serve.