BAKED RIGATONI CAKE

 

  • Cooking Time:
  • Servings: 6 to 8
  • Preparation Time:

Ingredients

  • Salt
  • 1 pound rigatoni pasta
  • 2 tablespoons olive oil
  • 1 pound ground meat (beef, pork, or turkey)
  • 2 garlic cloves, minced
  • 1/4 teaspoon freshly ground pepper
  • 1 can (28 ounces) crushed tomatoes
  • Butter, for pan
  • 1 cup finely grated Parmesan cheese
  • 8 ounces coarsely grated mozzarella cheese

Directions

  • Preheat oven to 400°.
  • 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

Categories: Dairy  Main Dish  Misc. One Dish  Oven  Pasta  Stove  Vegetable 
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