RIGATONI PIE #piday
1 tablespoon olive oil
1 pound ground beef
2 cloves garlic, minced
1 teaspoon salt
¼ teaspoon pepper
1 28-ounce can crushed tomatoes
1 pound rigatoni pasta
1 cup parmesan, grated
1 cup mozzarella, shredded
Boil the rigatoni in salted boiling water until just underdone or al dente.
Drain the pasta and place in a bowl with a little olive oil so the pasta doesn't stick together. Set aside.
Preheat oven to 400°F/200°C.
In a pan, heat the olive oil and add the ground beef.
Break up and stir the beef until brown.
Add in the garlic, salt, and pepper. Stir until combined.
Add in the crushed tomatoes and simmer until thickened, about 20 minutes.
Sprinkle the prepared pasta with the parmesan cheese and mix.
In a springform pan, place the rigatoni noodles standing up to fill the pan.
Pour the sauce over the noodles and bake at 400°F/200°C for 15 minutes.
Sprinkle the pie with the mozzarella cheese and bake for another 15 minutes at the same temperature.
Slice and serve!