Rigatoni Pasta Cake

By GialloZafferano · 90 min

Ingredients

Instructions

1. In a pot over medium heat, warm a few tablespoons of olive oil, add the garlic cloves and a pinch of red pepper flakes, and sauté until the garlic is lightly golden.
2. Pour in the tomato purée, add salt and the fresh basil, then simmer uncovered for 20 to 30 minutes, stirring occasionally, until thick and flavourful.
3. Boil the rigatoni in salted water until two-thirds cooked, drain and let cool slightly on a baking sheet.
4. Toss the pasta with a drizzle of olive oil and ½ cup of the grated Parmigiano.
5. Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch springform pan with olive oil.
6. Stand the rigatoni upright in the pan, packed tightly.
7. Spoon the tomato sauce over the top so it seeps into the tubes, then sprinkle with the remaining Parmigiano and all the mozzarella.
8. Cover with a greased sheet of foil and bake for 30 minutes.
9. Remove the foil and bake for another 30 minutes, until golden and crispy.
10. Rest for 5 to 10 minutes, then remove the springform ring. Serve sliced with extra tomato sauce.

Summarized from GialloZafferano's video. Watch it for the details.

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GarlicCheeseTomatoParmesan cheesePastaMozzarella cheeseRigatoni pasta