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Baked Rigatoni Cake - A Stuffed Pasta Dish
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Bean



Joined: 07 Jul 2006
Posts: 209
Location: Space Coast, Florida

PostPosted: Wed Jan 31, 2007 2:14 pm    Post subject: Baked Rigatoni Cake - A Stuffed Pasta Dish Reply with quote

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."



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Thin Crust



Joined: 24 Jan 2007
Posts: 59

PostPosted: Wed Jan 31, 2007 4:04 pm    Post subject: Reply with quote

Surprised - 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



Joined: 07 Jul 2006
Posts: 209
Location: Space Coast, Florida

PostPosted: Wed Jan 31, 2007 4:06 pm    Post subject: Reply with quote

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
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Thin Crust



Joined: 24 Jan 2007
Posts: 59

PostPosted: Wed Jan 31, 2007 4:12 pm    Post subject: Reply with quote

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

PostPosted: Thu Feb 01, 2007 12:46 am    Post subject: Reply with quote

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

PostPosted: Thu Feb 01, 2007 5:18 am    Post subject: Reply with quote

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



Joined: 07 Jul 2006
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Location: Space Coast, Florida

PostPosted: Thu Feb 01, 2007 1:13 pm    Post subject: Reply with quote

Great! Thin and Thick Crust will make the recipe and post pics (now we know where everyone's cameras are). Wink Hehe Very Happy
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Thick Crust
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Joined: 22 Jun 2006
Posts: 237
Location: WI

PostPosted: Fri Feb 02, 2007 3:47 am    Post subject: Reply with quote

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

So, will you be the judge when we post our pics Bean? Thin is good at baking stuff, but I am up for a challenge! Cool
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Thin Crust



Joined: 24 Jan 2007
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PostPosted: Fri Feb 02, 2007 3:56 am    Post subject: Reply with quote

You're on buddy! I'm the Queen of Garnish too Rolling Eyes Laughing We can play "Where's the parsley sprig". Just don't make me make dessert!!!!
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Bean



Joined: 07 Jul 2006
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Location: Space Coast, Florida

PostPosted: Fri Feb 02, 2007 12:03 pm    Post subject: Reply with quote

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

Let the games begin! Wink
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Thick Crust
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Joined: 22 Jun 2006
Posts: 237
Location: WI

PostPosted: Sun Feb 04, 2007 1:53 am    Post subject: Reply with quote

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






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Bean



Joined: 07 Jul 2006
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PostPosted: Sun Feb 04, 2007 1:18 pm    Post subject: Reply with quote

Awesome job! Smile Isn't this such a fun (and tasty) recipe? Cool
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Thick Crust
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Joined: 22 Jun 2006
Posts: 237
Location: WI

PostPosted: Sun Feb 04, 2007 3:13 pm    Post subject: Reply with quote

Bean wrote:
Awesome job! Smile Isn't this such a fun (and tasty) recipe? Cool

Thanx!

I thought I was going to run out shells when I was filling the pan. PANIC! Laughing I ended up having about 10 extra. Yes, it was fun to make. Cool

I wonder how it would be with those really big shells? I forget the name but they are about twice the size of Rigatoni shells. Maybe I'll experiment this week...
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Bean



Joined: 07 Jul 2006
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Location: Space Coast, Florida

PostPosted: Sun Feb 04, 2007 3:29 pm    Post subject: Reply with quote

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



Joined: 24 Jan 2007
Posts: 59

PostPosted: Sun Feb 04, 2007 9:14 pm    Post subject: Reply with quote

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