Don’t worry… You’re not putting pasta in a pie crust with this pie. This is a fun variation on your basic pasta, sauce and cheese dish.
You start off by boiling a pound of rigatoni pasta until it is lightly less than al dente – the minutes truly depend on the brand of pasta you buy. Once the pasta is ready, drain it and spread it on a baking sheet and toss with a tablespoon of olive oil.
Next, line a baking sheet with aluminum foil and place a 9-inch springform pan in the center. Grease the pan with a tablespoon of olive oil and began standing the rigatoni on their ends in the pan until the entire pan is filled.
Pour your favorite pasta sauce over the noodles and then sprinkle mozzarella and parmesan cheese over the sauce.
Tent the pan with aluminum foil and bake for 30 minutes in a preheated 375 F oven. Uncover the pan and bake for about another 30 minutes, until the cheese is golden brown and bubbly.
Let the pasta cool for 10 minutes and then carefully remove the ring from the pan, cut the pie and serve.
4 cups of marinara sauce (store bought or homemade)
1 pound rigatoni
2 tablespoons olive oil
1 pound mozzarella cheese, grated
2/3 cup parmesan cheese, grated
Preheat oven to 375 F. Grease a 9-inch springform pan with a tablespoon of olive oil and place on a foil-lined baking sheet.
Bring a large pot of salted water to a boil and cook the pasta until is slightly less than al dente. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with a tablespoon of olive oil.
Stand the rigatoni on their ends in the prepared springform pan. Pour the sauce over the noodles and spread with the back of a spoon. Sprinkle with cheeses.
Tent the pan with aluminum foil and bake in the oven for 30 minutes, uncover and bake until the cheese us bubbly and golden brown, about an additional 30 minutes. Cool for 10 minutes and then remove the ring from the pan.
Recipe from Food Network