Post by bean on Mar 9, 2007 10:55:13 GMT -5
Let me start to say what a fun and tasty recipe this is. It is not hard to make at all. I did add some flavor to the meat sauce, red wine (1 cup), Italian seasoning, crused red pepper, extra garlic and parmesan cheese. As for stuffing the noodles, I just used the back of a spoon and went back and forth until it went down the noodles. Easy and it didn't matter if every noodle was full because you have extra sauce for serving on the side. This will make an excellent company dish.
Thank you Thomas for posting the recipe, it's a keeper!
Baked Rigatoni Cake - A Stuffed Pasta Dish
Recipe By: Martha Stewart
Salt, to pasta cooking water
1 pound rigatoni, cooked as directed - SLIGHTLY underdone
2 tablespoons olive oil
1 pound ground beef
2 cloves garlic, minced
1/4 teaspoon fresh ground black pepper, or to taste
1 28-oz can crushed tomatoes
butter, for pan
1 cup Parmesan cheese, finely grated
8 ounces mozzarella cheese, coarsely grated
Preheat oven to 400°. Bring a large pot of water to a boil; add salt. Add pasta; cook until slightly underdone. Drain, rinse in cold water, and drain. Toss pasta with 1 tablespoon oil to coat. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add meat. Cook, stirring occasionally, until browned, about 10 minutes. Add garlic, 1 teaspoon salt, and pepper. Cook 2 minutes more. Add tomatoes; simmer until thickened, about 20 minutes.
Butter a 9-inch springform pan. Toss pasta with Parmesan cheese. Tightly pack pasta into pan, standing each piece ON END
Spread 2 cups meat sauce on top of pasta, pushing it into holes.
Bake 15 minutes. Sprinkle mozzarella on top. Bake until cheese is pale golden, 10 to 15 minutes more.
Remove from oven, and let stand 15 minutes. Run a knife around edge to loosen; unmold. Cut into wedges. Serve with remaining sauce.
Description:
"Cooked rigatoni are placed in a spring form pan on end then the sauce is forced into the pasta. Baked for 15" then topped with mozzarella and baked 10 - 15 minutes longer."
Thank you Thomas for posting the recipe, it's a keeper!
Baked Rigatoni Cake - A Stuffed Pasta Dish
Recipe By: Martha Stewart
Salt, to pasta cooking water
1 pound rigatoni, cooked as directed - SLIGHTLY underdone
2 tablespoons olive oil
1 pound ground beef
2 cloves garlic, minced
1/4 teaspoon fresh ground black pepper, or to taste
1 28-oz can crushed tomatoes
butter, for pan
1 cup Parmesan cheese, finely grated
8 ounces mozzarella cheese, coarsely grated
Preheat oven to 400°. Bring a large pot of water to a boil; add salt. Add pasta; cook until slightly underdone. Drain, rinse in cold water, and drain. Toss pasta with 1 tablespoon oil to coat. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add meat. Cook, stirring occasionally, until browned, about 10 minutes. Add garlic, 1 teaspoon salt, and pepper. Cook 2 minutes more. Add tomatoes; simmer until thickened, about 20 minutes.
Butter a 9-inch springform pan. Toss pasta with Parmesan cheese. Tightly pack pasta into pan, standing each piece ON END
Spread 2 cups meat sauce on top of pasta, pushing it into holes.
Bake 15 minutes. Sprinkle mozzarella on top. Bake until cheese is pale golden, 10 to 15 minutes more.
Remove from oven, and let stand 15 minutes. Run a knife around edge to loosen; unmold. Cut into wedges. Serve with remaining sauce.
Description:
"Cooked rigatoni are placed in a spring form pan on end then the sauce is forced into the pasta. Baked for 15" then topped with mozzarella and baked 10 - 15 minutes longer."