Stuffed Rigatoni Pie (Paccherri)

Recipe

Ingredients

• 1 lb of ground meat
• ½ lb Italian sausage – casings removed
• 1 onion peeled and diced
• 3 cloves garlic peeled and minced
• ¼ tsp of chili pepper flakes (optional)
• 28 ounce can of crushed tomatoes
• 2 tbsp tomato paste
• 2 tbsp dried Italian seasoning
• 1 bay leave
• Salt and pepper to taste
• 1 lb rigatoni Pacheri
• 15 oz container of ricotta
• 1 egg
• 3 tbsp basil pesto store bought or homemade
• 1 cup grated mozzarella
• 1 cup grated fontina or alternatively Gouda
• ½ cup of grated Parmesan cheese and extra for serving
• Torn basil for garnish and serving

Directions

1. Grease a 9-10 inch springform pan, or a 9 inch deep-dish pie pan. If using a springform pan, make sure and wrap the outside in foil to avoid leakage when prepping and baking it.
2. In a separate saucepan or skillet, add the ground beef, sausage, onions, chili flakes if using and garlic.
3. Brown the meat over medium heat for about 5 minutes, breaking into small pieces with a wooden spoon.
4. Once the meat is cooked and the onions have softened.
5. Then add the crushed tomatoes, tomato paste, Italian seasoning, bay leaf and salt and pepper to taste.
6. Stir and simmer on low while you cook the pasta and sauce has reduced and has thickened.
7. Bring a large pot of water to a rolling boil.
8. Cook noodles until a minute before al dente.
9. Drain and spread out on a baking sheet lined with paper towels to prevent them from sticking to each other.
10. Preheat oven to 375°F.
11. In a large bowl, combine the ricotta, egg, a few grates of fresh Parmesan and pesto with salt and pepper.
12. In a separate bowl, mix together the grated mozzarella and the grated fontina.

Assembly

1. Assemble your pie by scooping 1 cup of the Bolognese on the bottom of your spring form pan to coat it.
2. Next, stand your pasta upright in your pan, putting in as many of possible. They should stand upright and should be quite packed in.
3. Put the ricotta mixture in the ziptop bag and cut a small hole in one corner.
4. Pipe the ricotta filling into each one of the pasta tube about ½ way full.
5. Next spoon some pasta sauce into or on top of the pasta (it will fill in the remaining space/gaps even if you spoon it on top and gently use a spatula to swirl it around).
6. Add a little more sauce to cover. Then spread on the grated cheese mixture.
7. Place the pie onto a rimmed baking sheet (to catch any drips). Spray or grease a piece of aluminum foil with baking spray and cover the pie, sprayed side down.
8. Bake for 35 minutes.
9. Uncover; bake 20 minutes longer or until the top is bubbly and golden brown.
10. Let stand for 15 minutes before running a knife around the outside edge and carefully unclip and remove the springform. It is very hot at this points and if you cut it too soon, it will fall apart on you; you need the cheese to set a bit.
11. Move to a serving platter (you may or may not be able to get the bottom piece of the spring form off – I usually serve it it from the pan).
12. Slice into wedges and serve.

Adapted from Martha Stewart