This recipe was inspired by Martha Stewart. It can be made many ways- with commercial spaghetti sauce or homemade, vegetarian or with meat. You will need a spring-form pan.
- 1 pound rigatoni
- olive oil spray
- 24 ounces of spaghetti sauce
- 1 pound of ground beef or sausage (optional)
- 2 cups mozzarella
- chopped parsley (about 1 tablespoon)
- freshly grated Parmesan cheese for serving
Preparation time 15mins
Cooking time 35mins
Preheat oven 375 degrees
Boil a large pot of salted water and cook pasta al dente (10-12 minutes). Drain and allow to cool enough to handle. Spray inside a spring-form pan with olive oil. Arrange rigatoni standing upright in the pan. Place the pan on a baking sheet to catch any liquid that may ooze while baking. If using meat, brown beef or sausage, drain and combine with the sauce. Cover rigatoni with approximately half the sauce. Top with mozzarella cheese. Bake in the oven for 20-25 minutes or until cheese is melted and golden brown. Garnish with chopped fresh parsley. Allow "cake" to cool for 10 minutes before slicing. Serve with more sauce and fresh grated Parmesan cheese.