...was on Friday!!
She picked out a new recipe for us to make called Pasta Pie. (Although I think it looks a bit more like a cheese cake myself...) Ana and I had fun making it together and it was delicious!
She picked out a new recipe for us to make called Pasta Pie. (Although I think it looks a bit more like a cheese cake myself...) Ana and I had fun making it together and it was delicious!
HAPPY BIRTHDAY AMY!!!!!!
This was her 'cake' - bars witrh layers of cookie dough, Oreo cookies, and brownie batter all baked together!
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Edited to add a recipe! :)
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Edited to add a recipe! :)
Pasta Pie
Adapted from Martha Stewart
1 pound rigatoni
1 Tablespoons olive oil
1 pound ground beef
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) good quality crushed tomatoes
Butter, for pan
Salt
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella
In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.
Cook ground beef, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more. Add crushed tomatoes; simmer until thickened, about 20 minutes.
Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.
Push the meat sauce into the pasta holes filling each one up.
Place springform pan on a jelly roll pan in case of leaks and bake 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. Run a knife around the edge to loosen and then unmold.
Cut into wedges and serve with any remaining meat sauce you might have.
Adapted from Martha Stewart
1 pound rigatoni
1 Tablespoons olive oil
1 pound ground beef
2 garlic cloves, crushed
1/4 teaspoon freshly ground pepper
1 can (28 ounces) good quality crushed tomatoes
Butter, for pan
Salt
1 cup finely grated Parmesan cheese
8 ounces coarsely grated mozzarella
In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.
Cook ground beef, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more. Add crushed tomatoes; simmer until thickened, about 20 minutes.
Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.
Push the meat sauce into the pasta holes filling each one up.
Place springform pan on a jelly roll pan in case of leaks and bake 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. Run a knife around the edge to loosen and then unmold.
Cut into wedges and serve with any remaining meat sauce you might have.
4 comments:
HAPPY BIRTHDAY, AMY!!! :)
I thought that the Pasta Pie was cheesecake from the picture on my blogger feed! It looks so amazing! Would you mind sharing the recipe for Pasta Pie in a blog post? I would love to give it a try!
Blessings,
Lauren
Yes! I just edited the post and added the recipe, I hope you enjoy it! :)
Blessings,
Alyssa
Hello Alyssa,
What a fun sounding recipe.Happy Birthday to Amy!:)I hope you are all doing well.
Oh joy! Thank you so much!!! :D
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