March 10, 2013

Rigatoni Pasta Pie

 
 

Sent to you by nunok via Google Reader:

 
 

via Quick Dish Recipes by bevcooks on 2/27/13

I know, right?

Can you even begin to believe what you're looking at? Is it pasta? Is it a deep dish pizza pie? Is it ridiculous? Is it being summoned to your belly right about now?

Yesyesyesyesyesyes.

Before we go on, I'm telling you now, this wasn't my original idea. But when we saw it over on the Noble Pig, all of my lids flipped at once, I experienced blindness and heart murmurs, and strange utterances escaped my lips, along with tiny rivers of drool. It had to be done.

I veered from her recipe just a tad, replacing beef with turkey, and adding crushed red pepper flakes for a good kick in the pants. I also danced like a rubber chicken when making it, but that's not rightly important right now.

Before you faint, let's just make it. The RIGATONI PASTA PIIIIEEEE.

 

Ingredients for Pasta Pie recipe.

Grab some rigatoni, some ground turkey, Muir Glen whole peeled tomatoes, garlic, crushed red pepper, parmesan and mozzarella cheese. Yay.

 

Crush the tomatoes with your hands.

First I'd like to get this awkward photo out of the way. What you'll do is dump the tomatoes in a big bowl and crush them with your hands. It feels awesome, yes. It looks weird, sorry.

 

Brown the ground turkey.

Then get your turkey all browned up in a pan with the garlic and crushed red pepper. And salt!

 

Cook the rigatoni and spray with cold water.

Also, while you're at it, cook that rigatoni until it's slightly underdone, maybe 3 minutes under what the box says. Then drain it under some cool water. Some of the rigatoni may start to break on you. And that's okay! Don't let your heart break along with it. You're still a good person.

 

Toss the rigatoni with parmesan cheese.

Then toss it with a cup of parmesan! This is pre-toss, obvs.

 

Add crushed tomatoes to the browned meat.

This is what your sauce looks like after about 20 minutes of simmering. Taste it. Uh huh.

 

Pack the rigatoni into a springform pan with noodles on end.

Okay now (and see, you'll do all this at the same time. Your sauce simmers while you prepare the pie.), just tightly pack the rigatoni in a 9-inch springform pan. You'll probably use the entire pound of pasta, believe it or not. Some rigatonis will be a little taller than others. And that's okay! You're still a good person.

 

Pour the meat sauce over the top, pressing into ends of noodles.

Once it's all packed in the pan, pour the sauce on top. Isn't this so neat? And then as best you can, try and push the meat sauce down into the pasta holes. Some of the meat crumbles will be bigger than the meat holes and won't be able to fit down in it. But that's okay! You're still a good person.

 

Bake the pasta pie and let it sit before slicing.

Seriously. Now this is after it's all baked up and cheesy. Okay, watch what happens when that spring thingy comes off.

 

Pasta pie out of the spring-form pan and ready to serve.

Voila! Is this not so bizarre? I laughed so hard.

 

Slice the pasta pie and serve.

And then I ate 3/4th of it.

You have GOT to try this. You may even dance like a rubber chicken.

[recipe]

Pass the Pasta, Please!

There's lots more pasta love to pass around!

*Bev lied. She ate 9/16th of it. Whatever that means. For more musings, visit her blog Bev Cooks and her Tablespoon profile.


 
 

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