This recipe is time consuming but it's worth it! While doing this, I found several things that would help the next time I make it.
1. Find the largest rigatoni you can find. It will be easier to fill.
2. Make sure you really crumble the meat.
3. Fill the rigatoni with as much sauce as you can, use a straw to push it all the way to the bottom.
I'm looking forward to making this again now that I have one under my belt.
1 lb Rigatoni
2 Tbsp olive oil
1 lb ground beef and ground pork mix
2 garlic cloves, minced
1/4 tsp fresh ground pepper
28 oz can crushed tomatoes
1 cup Parmesan cheese, finely grated
8 oz grated mozzarella cheese
In a large stockpot, slightly undercook the pasta in salted boiling water. Drain the pasta and then rinse with cold water. Place back into the pot and toss with one tablespoon of olive oil. Set aside while you prepare the rest of the dish.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add in the beef and pork mixture and cook until brown. Add in the minced garlic and season with salt and pepper. Cook for an additional two minutes to cook the garlic. Add the can of crushed tomatoes and simmer for 20 minutes until the sauce has thickened.
Butter a 9 inch springform and set aside. Take the cooled pasta and toss in the Parmesan cheese until the pasta is well coated. Tightly pack the pasta into the pan. Fill the rigatoni with the meat sauce, pushing down the sauce all the way to the bottom of the pasta. While you're filling the pasta, preheat the oven to 400 degrees.
Bake for 15 minutes. Remove from the oven and cover the top of the pie with the grated mozzarella cheese. Bake for another 10 to 15 minutes and then remove from the oven and let rest for 15 minutes. To loosen the pan, run a knife along the edge and then unhook the latch to remove the ring. Cut into wedges to serve with any remaining sauce.
Source: Noble Pig