This was a birthday dinner for my future son-in-law, he ate almost half of it the first night. My daughter took the finished product photo’s and was having problems with her camera zooming in. None the less, it was very good and I will be making this again perhaps in smaller single-serving spring form pans.
This was a birthday dinner for my future son-in-law, he ate almost half of it the first night. My daughter took the finished product photo's and was having problems with her camera zooming in. None the less, it was very good and I will be making this again perhaps in smaller single-serving spring form pans.
- 1 pound dry rigatoni pasta
- 2 tablespoons olive oil, divided
- 1 pound ground chuck
- 1/2 large onion, minced
- 1/2 teaspoon garlic powder
- 1 tablespoon italian seasoning
- 1 can (26 ounce) pasta sauce
- 1 cup shredded parmesan, romano, asiago cheese blend*
- 3/4 cup small curd cottage cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon basil
- 1 cup mozzarella cheese, shredded
- 1/2 cup colby jack cheese, shredded
- Preheat oven to 350F.
- Lightly spray a 9 inch spring form pan with cooking spray.
- Cook rigatoni to an al dente state according to package instructions, about 9 minutes.
- Drain, rinse with cold water and toss with 1 tablespoon of olive oil.
- Set pasta aside and allow to cool.
- In a large skillet over medium heat, brown the ground chuck with the onion until beef is no longer pink, drain.
- Return skillet to the heat and add garlic powder and italian seasoning.
- Using a metal potato masher, mash the meat until it is in very small pieces.
- Add the pasta sauce to the meat and stir to blend.
- Cover and reduce heat to low.
- Preheat to 350F.
- Gently toss the parmesan, romano and asiago cheese blend in with the pasta.
- Stand the rigatoni up vertically in the prepared spring form pan, you should use almost all of the pasta until you can't squeeze one more in the pan.
- In a small bowl, blend together the cottage cheese, salt, pepper and basil.
- Spread the cottage cheese mixture evenly on top of the rigatoni.
- Using the end of a wooden spoon, carefully push the cottage cheese down into each standing rigatoni.
- Pour the meat/pasta sauce over the rigatoni.
- Using the back of a wooden spoon press the meat sauce down so that it will fall into the rigatoni.
- Tapping the pan lightly on the counter will allow the meat sauce to settle.
- You can also use the end of the wooden spoon to push it down as you did with the cottage cheese mixture.
- Place the pan onto a baking sheet.
- Bake in preheated oven for 15 minutes.
- Remove the pie from the oven and sprinkle with the mozzarella cheese and then the colby jack cheese.
- Bake for an additional 15 minutes or until cheese is melted and starts to brown.
- Allow pie to cool in the pan for 15 minutes or longer.
- Gently run the back of a butter knife along the inside edge of the pan to loosen the pie from the pan.
- Pop the side of the pan open and gently lift over the pie.
- Carefully slice into wedges and serve immediately.
*Do not use grated parmesan as it will not melt and cause the pasta to bind together.
This recipe won the "Italian" recipe contest on BetterRecipes.com! Congratulation to Celeste from Cooking Creation for sharing such a wonderful recipe with the rest of the world.
Recipe adapted from Cooking Creation