On the weekends, I always like to make something special for dinner. Last week, my brother and I decided to cook something together for our parents and as we were browsing through recipes we found a picture of a pie made of pasta. What could be more appropriate, considering my blog name, than making a pasta pie? I thought it was the most perfect thing and since we all like pasta bolognese it was a good choice for all of us. And anything is better when it is in a pie shape right? It is that fun twist on your regular pasta dish that makes it more of a special dinner. To go with it we made lovely chicken meatballs and a rocket salad. You actually need kind of the same ingredients as you would use for a regular pasta bolognese:
◾500 grams of rigatoni
◾500 grams of ground beef ◾1 tablespoon of olive oil
◾2 cloves of garlic
◾a can of chopped tomatoes
◾grated parmesan (as much as you like)
◾grated mozzarella (again, as much as you like)
How to make the pasta pie:
1: Cook the rigatoni until it is slightly underdone (my package said 12 to 14 minutes and cooking it for 12 minutes gave me a perfect pasta).
2: When done, rinse the rigatoni in cold water and drain again.
3: Sprinkle the parmesan over the rigatoni and give it a firm toss.
4: Heat 1 tablespoon of olive oil in a pan (or in my case wok) over medium-high heat. Add ground beef. Cook, stirring occasionally until browned.
5: Add thegarlic, salt and pepper. Cook for 2 minutes more.
6: Add the canned tomatoes and let it simmer until thickened. This took us about 20 minutes.
7: Butter a 24 centimeter springform pan.
8: Tightly pack the rigatoni into the springform, standing each piece on end. Work in circles from the outside to the inside.
9: Spread the bolognese sauce on top of pasta. 10: Push the sauce into the pasta holes filling each one up. The only way we could get the sauce in there was pushing it in with our fingers. I must admit this was kind of a fun thing to do. Be gentle though, or the rigatoni pipes will break.
11: Place in a pre-heated oven on 220 degrees Celcius for 15 minutes.
12: Sprinkle the mozzarella cheese on top and bake another 10-15 minutes until the cheese is golden.
13: Remove the pie from the oven and let it rest for 15 minutes. Run a knife around the edge to loosen and then release the ring from the springform. 1
4: Cut your pasta pie into wedges and serve with any remaining sauce.
Our pasta pie worked out great! It even didn’t fall apart when I removed the ring from the springform. My family really liked this dinner, but we all thought the pasta pie does need some kind of side dish though. We had the chicken meatballs and rocket salad and that was a perfect combination! On its’ own, the pasta pie was a little plain. You could try adding something, but whatever it is needs to be small enough to fit in the rigatoni pipes. It was a lot of fun to make and eat as well.