The Pizza Therapy Forum and Pasta Therapy Forum

Bean

Let me start to say what a fun and tasty recipe this is. It is not hard to make at all. I did add some flavor to the meat sauce, red wine (1 cup), Italian seasoning, crused red pepper, extra garlic and parmesan cheese. As for stuffing the noodles, I just used the back of a spoon and went back and forth until it went down the noodles. Easy and it didn't matter if every noodle was full because you have extra sauce for serving on the side. This will make an excellent company dish. Smile

Thank you Thomas for posting the recipe, it's a keeper!

Baked Rigatoni Cake - A Stuffed Pasta Dish

Recipe By: Martha Stewart

Salt, to pasta cooking water
1 pound rigatoni, cooked as directed - SLIGHTLY underdone
2 tablespoons olive oil
1 pound ground beef
2 cloves garlic, minced
1/4 teaspoon fresh ground black pepper, or to taste
1 28-oz can crushed tomatoes
butter, for pan
1 cup Parmesan cheese, finely grated
8 ounces mozzarella cheese, coarsely grated

Preheat oven to 400°. Bring a large pot of water to a boil; add salt. Add pasta; cook until slightly underdone. Drain, rinse in cold water, and drain. Toss pasta with 1 tablespoon oil to coat. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add meat. Cook, stirring occasionally, until browned, about 10 minutes. Add garlic, 1 teaspoon salt, and pepper. Cook 2 minutes more. Add tomatoes; simmer until thickened, about 20 minutes.

Butter a 9-inch springform pan. Toss pasta with Parmesan cheese. Tightly pack pasta into pan, standing each piece ON END
Spread 2 cups meat sauce on top of pasta, pushing it into holes.

Bake 15 minutes. Sprinkle mozzarella on top. Bake until cheese is pale golden, 10 to 15 minutes more.

Remove from oven, and let stand 15 minutes. Run a knife around edge to loosen; unmold. Cut into wedges. Serve with remaining sauce.

Description:

"Cooked rigatoni are placed in a spring form pan on end then the sauce is forced into the pasta. Baked for 15" then topped with mozzarella and baked 10 - 15 minutes longer."

Thin Crust · Joined: 24 Jan 2007 Posts: 59

- How incredibly neat!!!!!!!!!!!!! Guess what? I just looked out my window to the left - guess what's sitting on the table amongst a bunch of stuff - - - - yep, my camera! Evil or Very Mad

At least I know where it is now!

Good recipe!
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Bean · Posted: Wed Jan 31, 2007 4:06 pm Post subject:

That is great you found your camera. I hope to see some pics of your creations. Smile

You will really really like this recipe. Smile

Thin Crust · Joined: 24 Jan 2007 Posts: 59

Bean, there is no doubt in my mind that I will LOVE this recipe!!!!
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Thick Crust · Site Admin Joined: 22 Jun 2006 Posts: 237 Location: WI

Bean, thank you. I think this is my fav so far. No, I know it is!

I'm thinking I can get the stuff I need Friday and make it sometime this weekend. That is one beautiful looking carb pie! Cool

I'll take a picture too. Don't worry, I know where my camera is. Its not hidden under the wine rack or some place. Laughing

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Thin Crust · Joined: 24 Jan 2007 Posts: 59

Silly Thick Crust - if you put some heavy meatsauce in that pasta and LOTS of cheese on top it's not so carby after all Razz

And it wasn't under a wine rack! It was under some kind of butterfly! Laughing

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Bean · Posted: Thu Feb 01, 2007 1:13 pm Post subject:

Great! Thin and Thick Crust will make the recipe and post pics (now we know where everyone's cameras are). Wink

Hehe

Thick Crust · Site Admin Joined: 22 Jun 2006 Posts: 237 Location: WI

Thin Crust · Joined: 24 Jan 2007 Posts: 59

You're on buddy! I'm the Queen of Garnish too Rolling Eyes

We can play "Where's the parsley sprig". Just don't make me make dessert!!!!
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Bean · Posted: Fri Feb 02, 2007 12:03 pm Post subject:

Oh, I can't "judge" - I'm sure they will both be perfect! It's all in fun. Laughing

Let the games begin! Wink

Thick Crust · Site Admin Joined: 22 Jun 2006 Posts: 237 Location: WI

WOO HOO! This stuff is very good and fun to make. Here are the winning pics. Mr. Green

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Bean · Posted: Sun Feb 04, 2007 1:18 pm Post subject:

Awesome job! Smile

Isn't this such a fun (and tasty) recipe? Cool

Thick Crust · Site Admin Joined: 22 Jun 2006 Posts: 237 Location: WI

Bean · Posted: Sun Feb 04, 2007 3:29 pm Post subject:

Do you mean Manicotti shells? If you try it, take pics! I would love to see how that would turn out! Smile

Thin Crust · Joined: 24 Jan 2007 Posts: 59

AWESOME Thick Crust!!!! What a great presentation this dish is.
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