Rigatoni Pizza Pie

1. 1

   Preheat oven to 425 degrees. Grease a 9-inch springform pan with olive oil and place on a parchment-lined baking sheet.

2. 2

   In a large pot of salted boiling water, cook pasta until tender but still underdone, about 3-4 minutes less than recommended time on the package. Drain and transfer to a large bowl. Let cool slightly, then toss with 1 tablespoon olive oil and 1 cup parmesan. Set aside.

3. 3

   Tightly pack pasta into springform pan, standing each piece on end. Spread meat sauce on top of pasta, pushing sauce into pasta holes.

4. 4

   Top with mozzarella and pepperoni and transfer to oven.

5. 5

   Bake 20-25 minutes, until pepperoni becomes browned in places and pasta on the edges of pan turn deeply golden and crisp.

6. 6

   Remove from oven and top with remaining 2 tablespoons parmesan.

7. 7

   Let rest 10 minutes, run knife around edge of pan to loosen, and unmold. Slice into wedges and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.