Rigatoni Pasta Pie

From Noble Pig via  My Pinterest Board

Printable Recipe

Prep time: 10 minutes or until the rigatoni is slightly undercooked

Sauce cooking time: 25 minutes

Baking time: 20-25 minutes

Standing time: 15 minutes

Serves 8-10

Special equipment:  spring form pan: 9"/22cm  (plus 7"/17cm smaller for left over pasta or just save extra to use some other way.

Note:  the pasta was way too much for my 9" spring form pan, so I made an additional vegetarian version in a smaller springform and after cooking, froze it in the spring form in a ziplock bag.  It was equally tasty.

Ingredients:

1 lb/450g rigatoni pasta

1-2 tbsp olive oil

1 lb/450g ground beef

2 large cloves garlic, crushed

freshly ground black pepper

1 tsp dried Italian herb blend

1 can (28oz/794g) good quality crushed tomatoes - my fave Muir Glen fire roasted)

pinch or two red chili pepper flakes

1 cup Parmesan cheese, finely grated

8oz/226g Mozzarella, shredded

Directions:

1. Cook pasta in a large pot of salted water.  Slightly under cook from package directions.  Drain and toss with 1 tbsp olive oil.  Set aside.

2.  Heat 1-2 tbsp olive oil in a large, heavy bottom skillet over medium high heat.  Add the ground meat, cook stirring occasionally until browned.  Add garlic, pepper, red chili pepper flakes, herbs and cook for an additional 2 minutes to incorporate the flavours.

3. Add the crushed tomatoes and simmer until thickened (about 20 minutes).  Taste for seasoning and adjust as you think best.   Toss with the parmesan cheese. 

4.   Preheat the oven to 400F/200C

5. Oil the spring form pan.  Tightly pack the rigatoni, standing upright. Spread all the meat sauce over the pasta.  Using your hands, stuff meat into the holes as much as possible.

6. Sprinkle grated mozzarella over the pasta so that the entire top is covered.  Bake 10-15 minutes or until cheese is golden.  Remove from oven and let stand for 15 minutes.  Run an knife around the edges before opening the spring form latch to loosen.  

7. Cut into wedges and serve with salad.

NOTE: I found there was lots of pasta left over and filled a smaller spring form pan with the rest.  Another option is to use in regular baking pan, tossed with more sauce and covered with cheese.

Better than Best Stuffed Pasta Shells

Adapted from Inspired Taste via Pinterest  This is not your ordinary baked pasta.  I love that it has no soupy sauce and each bite is tender and yet crispy.  

Printable Recipe

Prep time: 15 minutes
Cook time: 30 minutes
Serves 4

Ingredients:
16-18 jumbo pasta shells - not always easy to find in my neck of the woods.  This time I found some conchiglioni from Divella (medium sized shells, so I just cooked up enough to fill my baking dish - with a few extra in case of breakage)
1lb/450g Italian sausage links, casing removed ( I used 4 links - 2 mild sweet fennel & 2 spicy fennel)
2-3 large cloves garlic,  minced
1 (14 oz/398ml) can diced fire roasted tomatoes
1 cup wilted spinach,  squeezed dry and chopped
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
salt and freshly ground pepper

Directions:

1.  Preheat oven to 350°F/160°C and fill a large bowl with cold water and ice, set aside.

2. Bring a large pot of salted water to a boil. Add pasta shells and cook until slightly undercooked - a couple of minutes before suggested time on package directions. Drain well then add to ice water until ready to stuff.  This stops the cooking process and keeps the shells from sticking together.

3. Heat a large skillet over medium-high heat. Add crumbled sausage meat and  use a wooden spoon to continue breaking up the sausage, cook 5-6 minutes until browned.

4. Add garlic and cook 30 seconds then add tomatoes and spinach - cook 1 minute. Remove pan from heat and stir in ricotta cheese.

5.  This step is easier to do with larger shells, but using a smaller spoon and fingers helped. Fill pasta shells with filling and arrange in a baking dish that holds the shells close together. Sprinkle tops with shredded cheese.  

6. Bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.