THREE CHEESE ITALIAN RIGATONI PIE
WHAT A CUTE PARTY DISH . OR POT LUCK
Provided by Lorraine Passero
Categories Pasta
Time 2h
Number Of Ingredients 9
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
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