Tuesday, June 21, 2011

Pasta Pie

I made this delicious pasta pie dish last week & we loved it! 
It was a little time consuming, but totally worth the effort. 
I mean, HOW good does that look?! 
It would be great to make if you're having guests over.
 This dish is definitely ALL about the presentation.
BUT if you don't feel like all the trouble you could certainly just mix the sauce & pasta, put it in a baking dish, & bake until the cheese melts. {Like baked ziti}
But if you can, try to make the pie. It was alot of fun!

Pasta Pie

Adapted from Martha Stewart

1 pound rigatoni
2 Tablespoons olive oil, divided
1 pound ground beef (I used ground sirloin)
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) good quality crushed tomatoes
Butter, for pan
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella

In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes).  One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together.  When done, rinse in cold water and drain again.  Toss pasta with 1 Tablespoon olive oil to coat.  Set aside.

Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat.  Add ground beef.  Cook, stirring occasionally until browned.  Add garlic, 1 teaspoon salt and pepper.  Cook 2 minutes more.

Add crushed tomatoes; simmer until thickened, about 20 minutes.

Toss pasta with Parmesan cheese.  Butter a 9-inch springform pan.  Tightly pack pasta into pan, standing each piece on end.  Spread meat sauce on top of pasta.

Push the meat sauce into the pasta holes filling each one up.  Stuffing the meat into the holes is a weirdly satisfying task.  Enough said.

Place in a 400 degree oven for 15 minutes.  Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden.  Remove from oven and let stand for 15 minutes.  Run a knife around the edge to loosen and then unmold.  

Cut into wedges and ENJOY! It's delicious!

1 comment:

Erica said...

Yay! I am so glad you posted this recipe. I can't wait to try it :) Keep your recipes comin'because I plan on cooking a lot more often come July!