Ingredients
1 tablespoon olive oil
½ pound ground sirloin
3 cloves garlic, minced
½ an onion, finely diced
a pinch crushed red pepper flakes
salt and pepper, to taste
1 (28 ounce) can whole peeled tomatoes
1 pound rigatoni pasta
2 tablespoons freshly grated parmesan cheese
2 cups mozzarella, shredded
Instructions
- Preheat oven to 400°F, 200°C, Gas mark 6*
- Heat olive oil in a large skillet over medium-high heat. Add the ground sirloin and diced onion and cook until meat is browned, about 5 minutes. Add garlic, crushed red pepper, and season with salt and pepper then sauté for another minute. Add the can of tomatoes, crushing the tomatoes with your hands.
- Simmer on medium heat, stirring occasionally, 20 minutes.
- In the meantime, cook the pasta until it’s slightly undercooked. Drain and set aside. Lightly oil a 9-inch springform pan. Spread a thin layer of sauce of the bottom of the pan, then tightly pack the rigatoni in the pan, standing the pasta on its ends.
- Pour the sauce over the pasta. Sprinkle the top evenly with mozzarella cheese, then sprinkle with parmesan cheese.
- Bake approximately 30 minutes, until cheese is browned and bubbly. Top with fresh basil, if desired. Let sit 15 minutes before serving.
http://livelovepasta.com/2013/04/rigatoni-pasta-pie/
*Or use this easy to use handy guide to work it out.
