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Rigatoni Pie Recipe


Special equipment: a 9-inch springform pan


6 tablespoons extra-virgin olive oil
9 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
One 28-ounce can whole peeled tomatoes in juice
One 15-ounce can whole peeled tomatoes in juice
1 cup loosely-packed fresh basil leaves
Kosher salt and freshly ground pepper
1 pound rigatoni
1 pound part-skim mozzarella, grated
2/3 cup grated Parmesan cheese



mlehet's picture

Made this for a friend who recently had surgery so didn't get to see what it actually looked like finished, but it went together quite easily. Only tedious part was filling the pan with the rigatoni, but only took about 5 minutes. Don't pack them in there, you want them to be "open" so the sauce goes through.

Plan to make another one once I get the pan back from my friend.

mlehet's picture

Made one for myself, is it worth the work? Not really? Is it interesting looking? Yes.


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