Forget traditional pasta casseroles! With the noodles standing upright, the sauce and cheese bake down into the pasta making each slice equal for edges and filling (no more fighting for the corner piece!). This is a family friendly recipe, easily adaptable to dietary needs (vegan? try a mushroom bolognese instead of meat). Baked in a spring-form pan, this pasta pie serves up beautifully, and easily prepared ahead of time. Give this one a try for your next pasta night. It won’t disappoint. but then again, does pasta ever disappoint?
- 450gr uncooked rigatoni pasta (approx 6-8 cups cooked)
- 1lb ground meat (we used turkey)
- 1 jar marinara sauce
- 2 cups shredded cheese
- Fresh basil, for garnish
- Springform Pan
- Non stick cooking spray
- Preheat oven to 400 degrees Fahrenheit.
- While the oven preheats, cook your rigatoni until it is al dente (slightly firm in the center). Strain and set aside.
- Saute your ground meat until cooked thoroughly and slightly browned. Add marinara sauce, and any additional spices you may want. Set aside.
- Spray your spring form pan with a non-stick cooking spray, and begin placing your rigatoni standing up in the pan (it seems tedious but it will come together). Make sure you have fit as many of the noodles in as you can, so they stay standing up, supporting each other.
- Pour your meatsauce over the standing rigatoni and spread evenly across the noodles. Top with shredded cheese.
- Bake for 30 minutes or until the cheese is melted and bubbly and the dish is hot throughout. Optionally you can broil it for the last couple minutes to make the top extra crisp.
- Let cool slightly, then remove the spring form edge from the pie. Top with freshly chopped basil and simply slice and serve!
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