Meat & Cheese & Veggie Rigatoni Pie
Perfectly cooked pasta coated with parmesan cheese, delicious meat and veggie sauce that is covered with fresh mozzarella
Ingredients
- 1 lb. rigatoni pasta
- 3 Tbsp. olive oil divided
- 2 jars favorite spaghetti sauce
- 1/2 C. grated parmesan cheese
- 2 1/2 C. Mozzarella
- 1/2 onion minced
- 10 olives diced
- 1/2 zucchini diced
- 1/2 red pepper diced
- 1 lb hamburger browned and drained
Instructions
- Preheat oven to 375°
- Boil the water for your noodles following the box directions. Aldente for about 7 minutes. Then transfer to a baking sheet with 2 Tbsp. olive oil and toss it. Using the 1/2 c. parmesan, then coat and mix again.
- Line the outside of the pan with foil, Place on a baking sheet.
- Grease a 9-inch springform pan, stand each rigatoni noodle up in the pan in a single layer until you have filled up the entire pan.
- Top with the meat & veggie sauce. Then the mozzarella cheese.
- Bake for 30 minutes. Then remove the foil and bake it for another 15-20 minutes until the cheese is golden and bubbly.
- Remove the pan from the oven and let the rigatoni pie cool for 10 minutes before releasing the side of the pan, and slicing.