| Cook Time | 60 minutes |
| Servings | serves |
Ingredients
- 1 pound Rigatoni
- 1 jar Pasta Sauce 2.5 cups
- 1/2 cup Water
- 2 tablespoons Olive Oil
- 1 pound Pork Mince or Beef Mince
- 1 cup Parmesan Cheese
- 1 container Cottage Cheese or Ricotta Cheese
- 1 Egg
- 1 1/2 cups Mozzarella Cheese
Ingredients
| |
Instructions
- Cook the pasta in a large pot of salted, boiling water. Make sure you use enough water as the rigatoni sucks up a lot. Cook it about 1 minute less than the package directions so it is still hard enough to stand up. Drain the pasta and rinse under cold water.
- Toss pasta with 1 tablespoon of oil to prevent sticking. Then add the Parmesan cheese and toss until the cheese is evenly distributed. Set aside.
- In a large fry pan, brown the beef in 1 tablespoon oil. Drain away the fat once cooked.
- Add the jar of sauce and water and bring to boil.
- Reduce heat. Cover and simmer for at least 20 minutes. The longer you simmer the better. Just make sure you add more water if it all boils off.
- Remove from the heat and let cool for 10 minutes.
- Mix together the cottage cheese and the egg. Set aside.
- Preheat the oven to 200 degrees C.
- Grease a 9 inch spring form pan.
- Take the cooked rigatoni and stand each piece up on its ends in the pan. Continue until the whole pan is tightly packed.
- Pour the cottage cheese mixture over the rigatoni and spread evenly over all the noodles.
- Pour the meat mixture over the top and spread evenly over the noodles. Use your finger to poke the meat and cheese mixture down the noodles.
- Bake for 15 minutes at 200 degrees C.
- Remove from the oven and top with the mozzarella cheese. Bake for another 15 minutes at 200 degrees C.
- Let stand for 10 minutes the run a knife around the edge of the pan to help remove from the pan.
- Slice and serve.
Share this Recipe