Pasta Pie

SERVINGS: 8   TIME: 1 hour 10 minutes (including cooling time)

INGREDIENTS:

• 1 (454g) pound rigatoni (1 box) 
• 2 tablespoons olive oil, divided
• your favourite meat sauce
• butter, for the pan
• 1 cup finely grated parmesan cheese
• 8 ounces coarsely grated mozzarella

DIRECTIONS:

1. In a large pot of salted boiling water, cook pasta until slightly underdone (2 minutes less than box instructions). Rinse in cold water and drain. Toss pasta with 1 tbsp olive oil to coat. Set aside.
2. Meanwhile, cook your favourite meat sauce.
3. Preheat oven to 400 degrees.
4. Toss pasta with parmesan cheese. Butter a 9-inch spring-form pan. Tightly pack pasta into pan, standing each piece on end.
5. Spread meat sauce on top of pasta, pushing the sauce into the pasta holes.
6. Place in oven and bake for 15 minutes.
7. Sprinkle mozzarella cheese on top and bake for another 10-15 minutes until cheese is golden. 
8. Remove and let stand for 15 minutes. Run a knife around the edge to loosen and then replate. Cut into wedges and serve with remaining meat sauce.

NOTES:

• Red and rose sauce works really well here. 
• Any vegetables in the sauce should be finely chopped, so they can pack into the pasta holes.

ADAPTED FROM: Noble Pig