Three Cheese Italian Rigatoni Pie
Servings
4serves
Cook Time
60minutes
Servings
4serves
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. In a large fry pan, brown the beef in 1 tablespoon oil. Drain away the fat once cooked.
  4. Add the jar of sauce and water and bring to boil.
  5. 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.
  6. Remove from the heat and let cool for 10 minutes.
  7. Mix together the cottage cheese and the egg. Set aside.
  8. Preheat the oven to 200 degrees C.
  9. Grease a 9 inch spring form pan.
  10. Take the cooked rigatoni and stand each piece up on its ends in the pan. Continue until the whole pan is tightly packed.
  11. Pour the cottage cheese mixture over the rigatoni and spread evenly over all the noodles.
  12. 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.
  13. Bake for 15 minutes at 200 degrees C.
  14. Remove from the oven and top with the mozzarella cheese. Bake for another 15 minutes at 200 degrees C.
  15. Let stand for 10 minutes the run a knife around the edge of the pan to help remove from the pan.
  16. Slice and serve.