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Saturday, June 20, 2015

Cheesy Rigatoni Pasta Pie

Rigatoni Pasta Pie

1        tablespoon extra-virgin olive oil
1        pound ground turkey
3        cloves garlic, minced
1        pinch crushed red pepper flakes
1        pinch coarse salt and freshly ground pepper
1        (28 ounce) can Muir Glen™ organic whole peeled tomatoes, crushed with your hands
1        pound rigatoni pasta
1        cup freshly grated parmesan cheese
2        cups shredded mozzarella
  • Preheat oven to 400°F.
  • Heat the oil in large skillet over medium-high. Add the turkey and cook until it's browned all over, about 5 minutes. Add the garlic, crushed red pepper, and a good pinch of salt and pepper. Sauté another minute. Then add the crushed tomatoes and simmer on medium until thickened, 20 minutes.
  • In the meantime, cook the rigatoni until it's slightly underdone. Drain and rinse with cool water. Toss with parmesan cheese. Lightly oil a 9-inch spring form pan. Tightly pack the rigatoni in the pan, standing on their ends.
  • Pour the meat sauce over the pasta. Push the meat down into the holes as best you can.
  • Slide into the oven for 15 minutes. Remove, top with mozzarella cheese, and bake another 10 to 15 minutes, or until cheese is browned and bubbly.
  • Let sit 15 minutes before slicing and serving!
  • Top with fresh basil if desired.

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