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Boil the pasta: Cook the rigatoni or paccheri in salted water until very al dente. Drain and set aside to cool.
Prepare the filling: In a pan, heat olive oil and sauté the onion and garlic until soft. Add ground beef, season with salt, pepper, and Italian herbs, and cook until browned. Stir in half of the marinara sauce and let simmer for 5 minutes.
Add cheese and egg: Remove from heat and mix in mozzarella, parmesan, and a beaten egg. Let it cool slightly.
Assemble the pie: Grease and line a springform pan. Stand pasta tubes upright, packed tightly. Use a small spoon or piping bag to stuff each tube with the meat mixture.
Top and bake: Pour remaining marinara sauce over the top. Sprinkle with extra mozzarella and parmesan. Bake at 180°C (350°F) for 30–35 minutes until golden and bubbly.
Rest and serve: Let the pie rest for 15 minutes before removing from the pan and slicing.
Serving and Storage Tips:
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