Cook your pasta until slightly underdone. I boiled mine for 8 minutes (the package suggested 11 minutes). Rinse under cold water and drain.
Make your pasta sauce. I used 2 large cans of diced tomatoes, half an onion, 1 yellow squash, a box of frozen spinach and 1lb meatless ground crumble. Haha. Sounds questionable, but it's good. 😊
Preheat oven to 400 degrees. Butter the bottom and side of a 9 inch springform pan.
Measure out grated Parmesan cheese.
Stand up the rigatoni in the pan.
It should be packed in pretty tight.
Pour the sauce over the top. Gently press the sauce into the rigatoni. I used a chopstick because the sauce was still pretty hot.
Should look like this.
I put an extra layer of sauce.... 'cause I like sauce.
Bake at 400 degrees for 15 minutes.
Top with mozzarella cheese and bake for another 15 minutes. (I sprinkled the remaining Parmesan from the pasta tossing on top too)
Let sit for another 15 minutes.
Run a knife along the edge and release the springform pan. .
Ready to serve!
This is so easy and can be great with different variations. I think I'll try chicken and Alfredo sauce next time. 👍
- 1.0lb Rigatoni Pasta
- 1.0c Grated Parmesan Cheese
- Favorite Pasta Sauce
- 1.0c Mozzarella Cheese
- 1.0Tbsp Butter
- 9.0in Springform Pan