Adapted from a recipe by Martha Stewart
Baked in a springform pan to hold its shape, the Rigatoni Pasta Pie is a "show stopper." The "meaty" tomato sauce and cheese fill the tubes of the pasta.
1-pound rigatoni cooked in 6 quarts salted water
4 Tablespoons olive oil, divided
1-pound vegetarian, kosher ground beef substitute such as LightLife Gimme Lean®
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) crushed tomatoes
Butter, for pan
Salt and pepper
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella
In a large pot of salted boiling water, cook pasta until slightly al dente – underdone. Rinse in cold water and drain thoroughly. Toss pasta with 2-tablespoon olive oil to prevent sticking. Set aside.
Heat remaining 2 Tablespoons olive oil in a large skillet over medium-high heat. Add vegetarian beef substitute. Saute stirring, just until browned. Add garlic, 1-teaspoon salt and pepper. Saute 2 minutes more.
Add crushed tomatoes; simmer until thickened, about 15-20 minutes.
Toss pasta with Parmesan cheese. Butter a 9-inch spring form pan. Tightly pack pasta into pan, standing each piece on end. Spread prepared sauce on top of pasta. Push the meat sauce into the pasta holes filling each one up. Place in a 400-degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Carefully run a knife around the edge to loosen, and then unmold.
Cut into wedges and serve with any remaining sauce, or warm some La Famiglia DelGrosso pasta sauce and top each serving.
Yield: Serves about 6
Recipes: Dairy, Pasta, Kosher