Rigatoni Pie

Ingredients

Olive Oil

1 alb. ground beef/pork

1/2 lb. italian sausage

Onion, peeled and diced

15 oz. Ricotta

Egg

Salt, Pepper, Italian seasoning, Basil, Garlic salt/powder

1/4 cup Red Wine

16 oz. crushed tomato

1 lb. rigatoni, the largest available (paccheri or manicotti-cut in half)

parmesan cheese, grated

mozarella, shredded

Springform pan or deep pie dish (second best choice)

Directions

Directions
Grease a 9-10 inch springform pan, or a 9 inch deep-dish pie pan. If using a springform pan, make sure and wrap the outside in foil to avoid leakage when prepping and baking it.
In a separate saucepan or skillet, add the ground beef, sausage, onions, chili flakes if using and garlic.
Brown the meat over medium heat for about 5 minutes, breaking into small pieces with a wooden spoon.
Once the meat is cooked and the onions have softened, add the wine and cook for a minute or two until wine has reduced.
Then add the crushed tomatoes, tomato paste, Italian seasoning, bay leaf and salt and pepper to taste.
Stir and simmer on low while you cook the pasta and sauce has reduced and has thickened.
Bring a large pot of water to a rolling boil.
Cook noodles until a minute before al dente.
Drain and spread out on a baking sheet lined with paper towels to prevent them from sticking to each other.
Preheat oven to 375°F.
In a large bowl, combine the ricotta, egg, a few grates of fresh Parmesan and pesto with salt and pepper.
In a separate bowl, mix together the grated mozzarella and the grated fontina.
Assembly
Assemble your pie by scooping 1 cup of the Bolognese on the bottom of your spring form pan to coat it.
Next, stand your pasta upright in your pan, putting in as many of possible. They should stand upright and should be quite packed in.
Put the ricotta mixture in the ziptop bag and cut a small hole in one corner.
Pipe the ricotta filling into each one of the pasta tube about ½ way full.
Next spoon some pasta sauce into or on top of the pasta (it will fill in the remaining space/gaps even if you spoon it on top and gently use a spatula to swirl it around).
Add a little more sauce to cover. Then spread on the grated cheese mixture.
Place the pie onto a rimmed baking sheet (to catch any drips). Spray or grease a piece of aluminum foil with baking spray and cover the pie, sprayed side down.
Bake for 35 minutes.
Uncover; bake 20 minutes longer or until the top is bubbly and golden brown.
Let stand for 15 minutes before running a knife around the outside edge and carefully unclip and remove the springform. It is very hot at this points and if you cut it too soon, it will fall apart on you; you need the cheese to set a bit.
Move to a serving platter (you may or may not be able to get the bottom piece of the spring form off - I usually serve it it from the pan).
Slice into wedges and serve.

Rigatoni Pie

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

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Rigatoni Pie

Ingredients

Never Lose Track of Your Favorite Recipes.

Directions

You Might Also Enjoy These Recipes:

Discover. Cook. Share.

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