One of the items i actually love regarding Facebook, except for having the ability to remain connected to family & friends each close to and much, is that the food photos and/or recipes that inspire American state to induce into the room and check out them out. last, a childhood friend denote a photograph of her alimentary paste pie, and it had been seriously therefore pretty, I had to undertake to form it for that reason alone (well, it additionally looked delicious). I searched on-line and located quite an few recipes, and went with 2 I wished to switch. Since I knew this pie was attending to be a touch labour-intensive, and within the interest of your time, i made a decision to use boughten spaghetti sauce rather than creating my very own, however by all suggests that, if you create a mean sauce, plow ahead and use that. i'm excited to report that this pie clad wonderful and fully scrumptious!
Ingredients
- 1 lb. rigatoni pasta
- 1 jar (24 oz.) pasta sauce (I used Bertoli Italian Sausage Garlic & Romano)
- 1 1/2 cups freshly grated Parmesan cheese, divided
- 1 cup grated mozzarella cheese
- 1 cup shredded cheddar cheese
- 15 oz. ricotta cheese
- 1 egg
- 1 tsp basil
- 1 tsp oregano
Directions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente (12 minutes for my pasta). Drain the pasta, rinse in cold water and drain again. Stir in 1 tbsp of the olive oil and set aside. (This keeps the pasta from sticking.)
- Preheat oven to 350°F.
- Gently stir 1 cup of the grated Parmesan cheese into the cooked rigatoni.
- Stand the rigatoni up vertically in a greased 9″ springform pan, using the entire pound of cooked pasta.
- In a small mixing bowl, combine the ricotta, egg, remaining 1/2 cup Parmesan, basil, and oregano until smooth. Set aside.
- Use a pastry bag, or 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 decent amount into each noodle (don’t fill all the way).
- After piping the noodles with the cheese mixture, carefully pour about 3/4 of the jar of sauce over the whole top and push down as much as possible. (I wanted to save some sauce to heat up and use later for leftovers.)
- Top with the mozzarella and cheddar cheese.
- Put the springform pan on a baking sheet and place in the oven. Cook for 20 minutes, or until the cheese has fully melted.
- Remove from the oven and allow it to stand in the springform pan for about 15 minutes. Carefully run a knife along the edge of the pan to loosen the pie from the pan, then remove the sides.
- Slice the pie and garnish with parsley, if desired.
Adapted from HERE
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