Rigatoni Pasta Pie

Rigatoni Pasta Pie

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Ingredients:

• 1 package rigatoni pasta

• 1 package pancetta (4 oz)

• 1 1/2 lb ground beef, chicken or sausage, I used beef (80/20)

• 1 onion, chopped, you can use sweet or white.

• 1 head of garlic, chopped

• 4-5 sprigs thyme

• 4-5 sprigs rosemary

• 3-4 tsp oregano

• 4 oz basil

• S+P

• red pepper flakes, about 3 tbsp (use less or more)

• 1-2 package 8 ounce fresh mozzarella

• 1-2 cups shredded fontina

• olive oil

• lots of basil for serving

• 1 (28 ounce) can crushed tomatoes

• 1 (8 ounce) can tomato sauce

• 1 (6 ounce) can tomato paste

• cherry tomatoes. a handful (optional)

• 1-2 parmesan rinds (optional)

Instructions:

1. Cook the pancetta in a large pan over medium heat. Remove the pancetta and place aside. In the same pan, drizzle olive oil and add the onions, garlic, red pepper flakes, ground beef and season with S+P. cook until fragrant. add the tomato paste and stir until the tomato paste comes together with the meat.

2. Keep the heat on medium and add the crushed tomatoes, tomato sauce, basil, oregano, thyme, rosemary, 1 cup of water or and the parmesan rinds. Once again season with S+P. Place the heat on low and let it cook for about 30 minutes minimum ( the longer the better)

3. When the sauce is done cooking. let it cool and get ready to boil the pasta. You want to boil them until they’re slightly less than al dente. you want to make sure that the pasta can stay up. straight. check the back of the pasta box for cooking times.

4. Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.

5. Add a layer of sauce to the bottom of the springform pan. Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the rigatoni, spreading it with the back of a spoon (You might not use all the sauce.)

6. Place the fresh mozzarella along with the fontina all over the pasta and bake for about 20-30 minutes until the cheese is melted and golden. Let it rest for 10 minutes.

7. To serve, remove the pasta carefully from the pan. Top with cherry tomatoes and slice like you would a pie!