Pasta Pie

A favorite main course when we celebrate Pi Day on March 14th each year. This recipe was found on Noble Pig.

Ingredients:
1 lb Rigatoni
2 T. olive oil, divided
1 lb. ground beef
2 garlic cloves, crushed
1/4 t. freshly ground pepper
1 28oz can good quality crushed tomatoes
butter, for pan
salt
1 cup parmesan cheese, finely grated
8 oz. coarsely grated mozzarella cheese

Instructions:
In a large pot of salted boiling water, cook pasta until slightly underdone. Make sure to use a big enough pot. When done, rinse in cold water and drain again. Toss pasta with 1T. olive oil to coat. Set aside.

Heat remaining 1 T. olive oil in a large skillet over medium high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 t. salt and pepper. Cook 2 more minutes.

Add crushed tomatoes; simmer until thickened, about 20 minutes.

Toss pasta with parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.

Push the meat sauce into the pasta holes, filling each one up. Stuffing the meat into the holes can be tricky.  I like to use chopsticks. This can also be VERY time consuming so plan accordingly to get all the sauce into the pasta.

Place in 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake for another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.

Cut into wedges and serve with any remaining meat sauce you might have.