Yum! It does look a little tedious, but the end result definitely seems worth it!
Ingredients:
1 pound rigatoni2 tablespoons olive oil, divided1 pound ground beef (I used ground sirloin)2 garlic gloves, crushed1/4 teaspoon freshly ground pepper1 can (28 ounces) good quality crushed tomatoesButter, for panSalt1 cup Parmesan cheese, finely grated8 ounces coarsely grated mozzarella cheese
Method:
In a large pot of salted boiling water, cook pasta until slightly underdone. 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. (good luck with that)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 serve with any remaining meat sauce you might have.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
