Rigatoni Pasta Pie (Martha Stewart) Recipe

Name: Rigatoni Pasta Pie (Martha Stewart)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb rigatoni pasta; 2 tablespoons olive oil, divided; 1 lb ground beef (I used ground sirloin); 2 garlic cloves, crushed; 1/4 teaspoon fresh ground pepper; 1 (28 ounce) can good quality crushed tomatoes; butter, for pan; salt; 1 cup finely grated parmesan cheese; 8 ounces coarsely grated mozzarella cheese

Servings: persons

1 lb rigatoni pasta
2 tablespoons olive oil, divided
1 lb ground beef (I used ground sirloin)
2 garlic cloves, crushed
1/4 teaspoon fresh ground pepper
1 (28 ounce) can good quality crushed tomatoes
butter, for pan
salt
1 cup finely grated parmesan cheese
8 ounces coarsely grated mozzarella cheese

1
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.
2
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.
3
Add crushed tomatoes; simmer until thickened, about 20 minutes.
4
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.
5
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.
6
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.
7
Cut into wedges and serve with any remaining meat sauce you might have.

1121

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb rigatoni pasta, 2 tablespoons olive oil, divided, 1 lb ground beef (I used ground sirloin), 2 garlic cloves, crushed, and more.

Yes, Rigatoni Pasta Pie (Martha Stewart) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni Pasta Pie (Martha Stewart)

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