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Rigatoni Pie
B
Blogger Girl
1 Views • Mar 13, 2016
Description
250g ricotta
1 egg
500g rigatoni
Olive oil
100g parmesan (plus more for topping)
Jar of tomato pasta sauce
Springform cake tin
Mozzarella ball
Salt
Method:
1) To make the topping, whisk the egg and ricotta in a small bowl and set aside for later.
2) Undercook the ricotta in boiling water by about 2-3 minutes so it is al dente. Drain in a colander and transfer back into the pan.
3) Add a drizzle of olive oil and 100g parmesan and mix thoroughly.
4) Place the pieces of rigatoni upright in the springform pan until it is filled. Spread the ricotta topping on top, then add the pasta sauce.
5) Add a pinch of salt and bake for 200°C for 15 minutes.
6) Remove from oven, sprinkle some more parmesan and add chopped mozzarella. Bake for another 5 minutes at 200°C until the cheese has melted.
1 egg
500g rigatoni
Olive oil
100g parmesan (plus more for topping)
Jar of tomato pasta sauce
Springform cake tin
Mozzarella ball
Salt
Method:
1) To make the topping, whisk the egg and ricotta in a small bowl and set aside for later.
2) Undercook the ricotta in boiling water by about 2-3 minutes so it is al dente. Drain in a colander and transfer back into the pan.
3) Add a drizzle of olive oil and 100g parmesan and mix thoroughly.
4) Place the pieces of rigatoni upright in the springform pan until it is filled. Spread the ricotta topping on top, then add the pasta sauce.
5) Add a pinch of salt and bake for 200°C for 15 minutes.
6) Remove from oven, sprinkle some more parmesan and add chopped mozzarella. Bake for another 5 minutes at 200°C until the cheese has melted.