Rigatoni Pasta Pie (Martha Stewart) – YUMMY!

I noticed this in a feed on Facebook – decided it looked like a nice family-friendly feed and not too difficult.  Turned out GREAT – was relatively simple too! Like the recipe says – it was weirdly satisfying stuffing the pasta with the filling!! I used a chopstick to push it in.  Easy – although a little time consuming stuffing the pasta.

My oven is awful! It’s a cheap and nasty thing the landlord put in to replace one that was filthy before I moved in.  I do NOT like it at all!! Had to adjust the cooking time quite dramatically because had I cooked it as long as the recipe says it would have been black!

Final verdict? My (adult) children loved it, I took some in to work and fed 3 others – they also loved it.  It didn’t re-heat as well as I’d hoped (in the microwave) but it was still pretty good!!

martha stewart pasta bake

A keeper though!

Here is the link: Rigatoni Pasta Pie

Here is the Recipe copied from the above link:

INGREDIENTS

SERVINGS 4-6 YIELD 1 pie 

DIRECTIONS

  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.

Child friendly!! Very adaptable also, I have ideas to create one with my own tastes!

Try it!

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