RIGATONI PASTA PIE

I have collected tons of recipes over the years. But I have to say, this is one of the best. It is impressive to look at, and incredibly, delicious to eat.
I would like to be able to take the credit for this brilliant work of art, and mouth watering recipe, but I can't. I found it online one day, and tucked it away for a "can do" meal. This is the 3rd time I've made it. And you can be sure it will become a staple of this household.
I will confess I did change a couple of things, but, only for my personal taste preference though.
This is a spot on recipe. If you follow the directions. It will come out perfect every time.
What I loved about it was, that it was actually easy to make and not nearly as time consuming as I thought it would be. Your friends will truly be impressed, if served at a brunch or pot luck dinner.

 

Dinner was just for my me and my husband the other night, and we were glad *LOL* We didn't have to share this beautiful piece of culinary artistry with anyone, and just "pigged" out !!!

It would be perfect with a nice a merlot, or even a zinfandel, red wine, but this night, we choose a hearty beer. Sammy Adams Lager on the left, a Sierra Nevada for me, on the right. I probably have a glass of beer. about 5 times a year!!! Because I like it too much!!!  *LOL* 

Ingredients:

 

 1 lb. rigatoni pasta

 1 lb. ground beef 

 2 garlic cloves (minced)

 1/4 teaspoon fresh ground pepper

 your own homemade sauce (or 1 jar of  your favorite store bought spaghetti sauce)

 salt

 1 cup finely grated Parmesan cheese

 2 cups grated mozzarella cheese

 15oz ricotta cheese 

(The original author of this recipe also added 4oz. cream cheese. I did not. With name like "Giansante" I just couldn't make myself do it *LOL*)

 2 eggs

 1 tsp. basil

 1 tsp. oregano

(This is where preference comes in. I associate oregano with pizza, not my Italian meals. It's taste is noticeable and for me, I didn't want the "pizza" flavor, so I omitted it.)

 1 cup onion

 spring form pan

 cooking spray

 

Directions: 

• Boil the noodles according to the directions on the box.
• Stop cooking when they're still very firm and avoid stirring more than once, so they do not fall apart.

This is really important, because you don't want the rigatoni to break or tear.

• Once done, drain and run cold water over so they are cool enough to handle. .
•  In a large skillet, brown the ground beef and then, drain excess grease.
• Add chopped onion and garlic. (cook slow and low, stir often, you don't want your onions and garlic brown, when the onions are translucent and a golden yellow color, proceed to the next step.)
• After about 5 minutes add cream cheese and stir until melted.

I do not add the cream cheese when I cook this meal.

• Add spaghetti sauce next. (I used the equivalent of about 1/2 a jar.)

 Use a small mixing bowl to mix the ricotta, Parmesan, basil, oregano (I left this out) and 2 eggs until smooth. (I also added salt to taste and parsley instead of oregano. With the exception of raw pork and chicken, I really do taste as I go. *LOL* 

 



• Set the mixture aside..
• Use cooking spray on the bottom of the spring form pan first to avoid sticking.
• Tightly pack pasta into pan, standing each piece on end

 



• 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 until it's full.



 

• After piping the mixture into the pasta tubes. Gently bang the pan down straight on a good work surface a couple of times, packing down the cheese filling and sauce. At this point if your pasta tubes have room left, fill them up again. The more you can pack in the better it tastes *LOL* (I repeated this step one more time, but it probably isn't necessary.) 
• Pour the red ground beef sauce over the whole top and push down as much as possible, without squashing the pasta of course *LOL*.

I went astray on this step too. I added the remainder of the pasta sauce over the noodles first, about 1/4 cup since I did not add the cream cheese to the meat mixture. Not too much, you don't want to drown them either.  I just like a bit more sauce that what was called for in the original recipe. I thought it was a tad too dry in the pasta section, the first time I made it. (Again, ...this is a personal preference.) I poured the sauce alone, on the top so it would seep down into the pasta.

Then, I added the red ground beef mixture.

 Top with 2 cups of mozzarella cheese. (Recipe calls for 2 cups but you can use low fat or skim if you are looking to cut calories.)

• 
•  Bake at 350 for 20 minutes and...
•  Then broil until the cheese turns bubbly. (watch this last step closely, you don't want the mozzarella to burn, just a little brown and very bubbly, otherwise the cheese will get hard!!! And we certainly don't want that. If you are worried you will get distracted, you can even omit this step. It really won't make a difference. I actually prefer it without broiling at the end.)

 

 

Serve with a small bowl of sauce, in case anyone wants more. A crusty Italian Bread, and a nice glass of wine. And, if there's room, a nice light salad, tops the meal off!!! I like a simple little cucumber salad with it. 8D

 

 original recipe courtesy of: http://tinyurl.com/rigatoni-pie

 



NOW ENJOY!!!



TORTELLINI ALFREDO BLUSH CASSEROLE

In an Italian household, comfort food, is usually synonymous with "Pasta". And... there is a reason for that... The reason, is a meal like this!!!
Every one of my Italian friends and family, have a version of this dish in their recipe book, and I, am no exception. The aroma is delightful, and makes you feel like you are getting a big hug, with each, delicious mouthful.
In our house, this is a leftover meal. *LOL*. I always have pasta sauces, either half containers from other meals, or frozen. There is always mozzarella and Parmesan cheese. *In my case, we use Locatelli, Pecorino Romano Cheese on our table, exclusively. (That is just personal preference though.) And there is always pasta.
These are all Italian staples, and ingredients are usually on hand.
It is quick, easy and outrageously delicious. Even the pickiest of palettes will not be denied.
The key to this meal, is the balance of the ingredients, so that nothing overpowers the delicious stuffed pieces of pasta. Even with the use of all the cheese's involved, the meal is still light. *Remember to taste as you go*, and don't be afraid to "stray" if you get inspired. That's how you learn what ingredients blend well with each other.
As with every Pasta meal, you can't go wrong with a crusty Italian Bread, and a light salad.

Prep. Time: 15 min.   Cook Time: 15 - 20 min.   Servings: 3

Ingredients:
1 bag of frozen cheese filled Tortellini (16oz.)
1 jar of Alfredo sauce - about 12 oz.
1/3 jar of Marinara/Tomato sauce - about 4 oz.
1 Tbsp. dried Basil
1 tsp. Garlic Powder
1/2 Cup shredded Mozzarella Cheese
1/2 Cup grated Parmesan Cheese
salt and pepper to taste
All the ingredients are subject to greater or lesser amounts, (Except the tortellini) depending on your personal taste preferences. When I make this dish, many times I make my own Alfredo Sauce, and usually, there is frozen homemade pasta sauce in the freezer. (Thanks to my husband, who doesn't know how to cook, unless it's in massive quantities.) Use your eye when you mix the sauces. Look for the color of the sauce you see. Add more or less. ***Taste the sauce before you pour it over the tortellini***, and adjust it, if you want to taste more of something.

Directions:
Preheat the oven to 350 degrees.
Bring 5qts. Salted Water to a rolling boil, and cook the Tortellini, according to package directions. .
While pasta is cooking, in a microwaveable bowl, mix the Alfredo sauce and Marinara sauce together. (The mixture should be light pink in color)
Add Basil and Garlic Powder.
Mix well
Taste for salt and pepper
Heat the sauce mixture to a near boil in microwave,
Shred mozzarella cheese
In an 8x8 square baking dish, put Tortellini, and Pasta Sauce, and mix well.
Add shredded Mozzarella Cheese on top
Add Parmesan. cheese on top of that
Place in oven, and Bake for 15 - 20 minutes, until cheese is nice and bubbly.
Remove from oven, and Serve Immediately!!!

  I served this with Italian Bread and a light Cucumber Salad

Delicious!!!

NOW ENJOY!!!