Ricotta Stuffed Rigatoni Pie

Ricotta Stuffed Rigatoni Pie

Very challenging fun dish to make! Makes for a great picture too!

Ingredients

1 pound of rigatoni

1/2 pound hamburger

2 tablespoons of tomato paste

2 cans of tomato sauce (14 ounce)

1 onion finely chopped

2 gloves of minced garlic

1 teaspoon salt

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon pepper

1/4 teaspoon crushed red pepper

3 tablespoon olive oil divided 

1 cup parmesan cheese divided

2 1/2 cups ricotta cheese

8 ounces of shredded mozzarella

2 large beaten eggs

Directions

1. Cook hamburger in a large 12 inch skillet and beak up into smaller pieces until browned, Add the onions and garlic and cook for about 2 minutes stirring. Add the tomato paste, tomato sauce, oregano, red pepper flakes, basil, salt, pepper and 2 tablespoons of olive oil. Reduce heat and simmer for 30 minutes.

2. In a large salted pot bring to boil and cook rigatoni to al dente, which is about 8 minutes. Then drain and toss with a tablespoon of oil oil.

3. For the filling, in a large bowl add the eggs, ricotta and 1/2 cup of parmsean and mix. Pour into a plastic bag and snip the corner or use a pastry bag.

4. Put a piece of aluminum foil in the bottom of a 9 inch springform pan and bring it up the sides by 1 inch or more. This will prevent sticking and leaking.

5. Preheat over to 350 degrees.

7. Pour 1/2 inch of of the meat sauce in the bottom of the pan Start placing and lining the pan with the rigatoni and depending what size you have, you may have to double stack it like I did. Some may be broken and save those and put those for the middle. Ounce you fill up the pan, use the filling bad and fill each one. If you have the smaller ones, make another layer and fill up the pan and repeat the process.

7. Pour the remaining ricotta ontop if you have any left and pour the rest of the meat sauce ontop also. The mozzarella goes on later.

8. Bake for 30 minutes.

9. Pull out of oven and put mozzarella and the remaining parmesan ontop and bake for another 8-10 minutes until cheese is melted and a golden brown.

10. Cool off for 5 minutes and take out of pan and slice into wedges and serve.

Check out my page: https://www.facebook.com/JBsProofKitchen