Rigatoni Pasta Pie
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
If you have a springform pan, you can easily transform simple Italian pasta in tomato and cheese sauce into a wonderful, filling pie for a Sunday family dinner. Rigatoni pasta tubes are used, which are perfectly filled with sauce. The pasta is arranged vertically in the pan, drizzled with tomato sauce, and sprinkled with a generous portion of grated mozzarella and Parmesan cheese. The sauce is made with canned tomatoes in their own juice, but if you need to cut down on cooking time, you can use store-bought marinara sauce (4 cups). Let the finished pie cool slightly, then remove the ring from the pan.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g rigatoni pasta
- 6 tablespoons extra-virgin olive oil
- 9 cloves garlic, crushed
- 0.5 tsp crushed red pepper flakes
- 1 can (800 g) of canned whole peeled tomatoes in their own juice
- 1 can (425 g) of canned whole peeled tomatoes in their own juice
- 1 cup fresh basil leaves
- 450 g semi-skimmed mozzarella, grated
- 2/3 tbsp. grated parmesan
- Special equipment: springform pan with a diameter of 22 cm.
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Recipes with similar ingredients: rigatoni pasta, tomatoes, mozzarella cheese, Parmesan cheese, red pepper flakes, basil
Cooking the dish according to the recipe:
- In a large saucepan over medium heat, heat 4 tablespoons of olive oil with the garlic. Once it begins to sizzle, cook, stirring occasionally, until the garlic is softened and just beginning to brown, about 6 minutes. Stir in the chili flakes, then add the tomatoes and 1.5 cups of water.
- Increase the heat to high and bring the tomato sauce to a boil, breaking up the tomatoes with the back of a wooden spoon. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the sauce has reduced slightly and thickened, about 15 minutes. Remove the pan from the heat, add the basil, and season with salt and pepper to taste. Let the sauce cool for 10 minutes, then blend until smooth.
- Preheat oven to 190°C. Grease a 22cm springform pan with 1 tbsp olive oil, and bring a large saucepan of generously salted water to a boil.
- Cook the pasta until just above al dente, about 8 minutes. Drain, place the pasta in a single layer on a rimmed baking sheet, and toss with the remaining 1 tablespoon of olive oil.
- Place the rigatoni upright in the prepared pan until it's completely full (you may not need all the pasta). Place the pan on a foil-lined baking sheet. Pour the sauce over the noodles, spreading it with the back of a spoon (you may not need all the sauce). Sprinkle the pasta with mozzarella and Parmesan.
- Cover the pan with foil, lifting it slightly so it doesn't touch the cheese. Bake for 30 minutes. Remove the foil and continue baking until the top of the pie is golden brown, about 30 more minutes. Let cool for 10 minutes, then carefully remove the ring from the pan, slice the pie into wedges, and serve.
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