THREE CHEESE ITALIAN RIGATONI PIE

Steps:

• 1. COOK RIGAYONI IN LSRGE POT OF BOILING SALTED WATER COOK 1 MIN LESS THAN DIRECTIONS SO THE PASTA CAN STILL STAND UP . DRAIN PASTA AND RUN UNDER COLD WATER
• 2. TOSS PASTA WITH ONE TABLESPOON OF OIL AND GRADED CHEESE..SET ASIDE
• 3. IN LARGE FRYING PAN BROWN MEAT IN 1 TABLESPOON OF OIL..POUR OFF FAT WHEN COOKED
• 4. ADD WATER AND PASTA SAUCE TO MEAT . BRING TO BOIL. THEN LOWER HEAT TO SIMMER AT LEAST 20 MIN, CHECK IF IT NEEDS A LITTLE MORE WATER
• 5. REMOVE FROM HEAT AND COOL FOR 10 MIN.
• 6. MIX RICOTTA CHEESE AND EGG . SET ASIDE
• 7. PREHEAT OVEN TO 400 DEGREES
• 8. GREASE SPRINGFORM PAN
• 9. TAKE COOKED RIGATONI AND STAND EACH PIECE UP AROUND PAN . CONTINUE TILL PAN IS TIGHTLY PACKED
• 10. POUR CHEESE MIXTURE ON TOP AND SPREAD EVENLY
• 11. POUR MEAT MIXTURE ON TOP AND USE FINGERS TO MAKE SURE WHOLES ARE FILLED( PATIENCE WITH THIS IS BEST)
• 12. BAKE 15 MIN AT 400 DEGREES
• 13. REMOVE FROM OVEN AND TOP WITH MOZZARELLA CHEESE
• 14. BAKE 15 MORE MIN AT400 DEGREES
• 15. LET STAND 10 MIN THEN RUN KNIFE AROUND EDGE TO HELP REMOVE FROM PAN