Monday, March 9, 2015

Rigatoni Pie!

Today I want to share with you a recipe for a great dish which I have now prepared twice after seeing it on the website Tablespoon. The one I saw was posted by Bev Cooks and after reading her recipe I knew I had to try this out.
My version of this soon to be classic dish has as few ingredients as I could get away with. All totaled all you will be needing are five ingredients.
One thing that you will need to cook this dish is a spring form pan, like the one you bake a cheesecake in.
I’d like to present to you...

Rigatoni Pie

Ingredients I Used: Feel free to use what you like.
1 Pound Ground Pork
1 28 OZ Can Crushed Tomatoes
1 TBS Tango Spice Rome Is Burning.
1 Pound Rigatoni / I used the No. 24 size
1 Pound Mozzarella Cheese /  shredded

Brown up the ground sausage, breaking it up into small pieces as you go. Pork will not have a lot of left over liquid, but drain off any that you find.
To sausage add the crushed tomatoes and the Rome Is Burning. Heat that on low for a while, no need to get it too hot, you just want to get all the flavors well combined.
While the sauce is heating on low in another pot boil some well salted water and cook the Rigatoni until al dente.
Here is the fun part, after draining the pasta place them on end in the springform pan. All the holes pointing up. This is a bit tedious, and helps if you hold the pan at a sharp angle.
Once the pan is full of pasta, spoon the sauce on top, swirling the sauce as you go to get some of the meat and sauce to go down into the pasta.
When you have spread the sauce on the pasta place the pan on a baling sheet to catch any escaping sauce and put it on the middle rack of a 400 degree oven. Bake for 15 minutes.
Remove the pan from the oven, spread on as much shredded Mozzarella as you like, and sprinkle some more Rome Is Burning on top.
Place back in the over, bake for an additional 15 minutes, or longer if you would like more browning on the cheese.
When done, place the Rigatoni Pie on a cooling rack for at least fifteen minutes.
Run a spatula around the edge, then unclasp the springform, slightly turn it as you lift.
Viola! A very nice presentation and a wonderful tasting dish.
When you decide to make this dish, please let me know how awesome yours turn out.

As Always, Thank You For Reading!

Here are a re few pics of the action.

Rigatoni All Stacked & Ready

Add The Sauce!

Pour On A Little More Rome Is Burning!

Smooth It Out!

After The First Baking!

Add Some Cheese!

Just A Little More Rome Is Burning!

Fresh Out Of The Oven!

Out Of The Springform Pan!

Pasta, Saucy & Cheesy Greatness!

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