Rigatoni Pie

Here's how you make it:

Use left over meat sauce or make your own.

Our meat sauce: Sauté half a yellow onion until translucent, about 5-7 minutes. Stir in 2-3 cloves of minced garlic. Stir frequently to avoid burning, 2-3 minutes. Add Half a pound of ground beef and half a pound of ground pork and stir until no longer pink. Salt and pepper the meat. Turn up the heat slightly to medium-high, add half a cup of red wine. Allow all the wine to evaporate, 5-10 minutes, so that it no longer smells alcoholic. Stir in one 28 oz can of crushed tomatoes. Place a bunch of fresh basil on the surface of the sauce and allow the leaves to wilt, 3-5 minutes. Push the basil under the surface of the sauce and stir. Simmer for 10 minutes. Remove the basil. Cover partially and simmer for at least 1 hour, but the longer the better. If too much moisture evaporates, add water 1/4 cup at a time. Cool to room temperature before using in the pie. You will have left over meat sauce, get excited.

Mix one 16 oz container of ricotta cheese with 1 egg.

Undercook 1-1.5 boxes of rigatoni pasta by 3 minutes from what is indicated on the box. Cool to room temperature. Toss with olive oil and parmesan cheese.

Holding a spring form pan at a slight angle, arrange the noodles so that they rest one on top of another. Fill the pan completely and force in a couple extra noodles where possible so that there is a tight, uniform fit.

Spread the ricotta mixture over the full surface of the noodles. Spread meat sauce on top of the ricotta. Press both mixtures down with a spatula so that they sink into the noodles. Bake at 400F for 15 minutes. Sprinkle shredded mozzarella over the surface of the pie. Bake another 10-15 at 400F until the cheese begins to bubble and turn golden. Allow the pie to rest 15 minutes. Run a knife around the perimeter before releasing the spring form.

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