Rigatoni Pie

First off, I apologize that the last several weeks I have only managed to post recipes on the weekends.  I have so many things I want to write… and zero motivation.  Ever since Husband moved away, my motivation has just all gone out the window, and when I get home from lab I just sit on the couch and read or watch TV.  I’m not sure why – honestly, at least this far along it really doesn’t feel like things are that different since I was used to him being on call so much and the rest of my life is exactly the same – but if anyone locates my motivation, send it this way.

This week’s Whip It Up theme is “guilty pleasure” and this recipe has multiple reasons why it fits that category.  For starters, it is pasta based, and I try not to eat a lot of pasta even though I love it.  Second, it’s a recipe that I’ve had bookmarked from Martha Stewart for ages, and crossing a recipe I’ve wanted to try off my list is definitely a pleasure – I love trying new things.  Finally, it involves me being creative with food and taking a very long time to do something that has to do with presentation and not with actually getting dinner on the table – wasting time to do something fun is ABSOLUTELY a guilty pleasure, when I have the lab in the back of my head nagging me 24/7.

Rigatoni Pie
adapted from Martha Stewart

Ingredients:

• 1 pound rigatoni
• 2 tablespoons olive oil, divided
• 1 pound ground beef (I use soy crumbles in lieu of meat)
• 2 garlic cloves, diced
• 1/4 teaspoon ground pepper
• 1 can (28 ounces) crushed tomatoes
• 1 cup finely grated Parmesan cheese
• 8 ounces grated mozzarella cheese

Directions:

1. Preheat oven to 400F.
2. Cook pasta until slightly underdone per directions in a large pot of boiling water.  When done, rinse in cold water and drain again.  Toss pasta with 1 tablespoon of olive oil to coat.
3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.  Add beef/soy crumbles.  Cook, stirring occasionally, until brown (or heated through for soy).  Add garlic, pepper, and salt (to taste).  Cook 2 minutes more.
4. Add crushed tomatoes and simmer until thickened, about 20 minutes.
5. Toss pasta with Parmesan cheese.  Butter a 9-inch springform pan.  Tightly pack pasta into pan, standing each piece on end.
6. Spread 2 cups sauce on top of pasta, poking it into each of the holes (after trying a fork and chopsticks, I suggest the best way is just to use a finger).  Bake 15 minutes, sprinkle mozzarella on top, and return to oven until cheese is golden, 10 to 15 minutes more.
7. Remove from oven and let stand 15 minutes.  Run a knife around the edges to loosen; unmold.  Cut into wedges and serve with remaining sauce.