Thursday, October 29, 2015

Rigatoni Pasta Pie






What You'll Need


  • one lb rigatoni pasta
  • one lb ground beef (I used ground sirloin)
  • two garlic cloves (minced)
  • two cups grated mozzarella cheese
  • 4oz cream cheese
  • 15oz ricotta cheese
  • two eggs
  • one tsp basil
  • one tsp oregano
  • one cup onion
  • spring form pan
  • 1/4 teaspoon fresh ground pepper
  • one small jar of spaghetti sauce
  • cooking spray
  • salt
  • one cup finely grated Parmesan cheese


How to Make It

  • Boil the noodles according to the directions on the box.
  • Stop cooking when they're still very firm and avoid stirring so they do not fall apart.
  • Once done, drain and run cold water over so they are cool enough to handle.
  • You can add a little bit of oil if they start to stick.
  • Brown the ground beef and drain excess grease.
  • Add chopped onion and garlic.
  • After about 5 minutes add cream cheese and stir until melted.
  • Add spaghetti sauce next.
  • Use a small mixing bowl to mix the ricotta, Parmesan, basil, oregano and 2 eggs until smooth.
  • Set aside.
  • Tightly pack pasta into pan, standing each piece on end.
  • Use cooking spray on the bottom of the spring form pan first to avoid sticking.
  • Put a zip lock bag inside a tall glass and fill the bag with the cheese mixture.
  • Close the bag and snip the corner of the bag and pipe a small amount into each noodle.
  • After piping, pour the red sauce over the whole top and push down as much as possible.
  • Top with 2 cups of mozzarella cheese.
  • (Recipe calls for 2 cups but you could use low fat or skim to cut calories.)
  • Bake at 350 for 20 minutes .
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