Despite the fact that the dish turns out quite satisfying, it will want eat to the last tube of pasta. And this is not surprising since ordinary pasta with sauce takes the form of a beautiful pie, which causes not only appetite, but also curiosity. Each tube rigatoni is filled with a creamy filling with ricotta, and on top of everything it is sprinkled with tomato and meat sauce and melted cheese. Such a pie will be a great main course. Share with friends: 
Time: 3 hours. 15 minutes. Difficulty: medium Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Meat sauce
- 1 tbsp. l olive oil
- 230 gr. ground beef or pork, or a mixture thereof
- 1/2 part small onion, finely chopped
- 1 tbsp. l tomato paste
- 1 tsp dried oregano
- 1/4 tsp chopped dried cayenne pepper
- 2 garlic cloves, finely chopped
- 1 can (790 gr.) Tomato puree
Paste
- 2 tbsp. l olive oil
- 450 gr rigatoni
Ricotta filling
- 1.5 tbsp. ricotta
- 0.5 tbsp. grated parmesan
- 1 large egg, beaten
Topping
- 230 gr. grated mozzarella
- 1/2 tbsp. grated parmesan
- 1/4 Art. coarsely chopped parsley leaves (not necessary)
- Special equipment: split baking dish diameter 23 cm
Recipes with similar ingredients: ground beef, minced pork, onion onion, tomato paste, oregano, ground cayenne pepper, garlic, mashed tomatoes, rigatoni paste, ricotta cheese, parmesan cheese, eggs, mozzarella cheese, parsley
Recipe preparation:
- Meat sauce: heat in a large saucepan on medium-high heat vegetable oil. Add minced meat, big a pinch of salt and scroll several times over the mill with pepper. Fry, stirring and dividing the meat into smaller pieces, until appearance of brown color (approximately 5 minutes). Pour onion and cook, stirring frequently, until it softens and becomes slightly brown (8-10 minutes). Enter tomato paste, oregano, chopped dried cayenne pepper and garlic. Cook, stirring, until the tomato paste darkens to brick red colors (approximately 1 minute). Add tomato puree, 3/4 tbsp. water, 1/2 tsp salt and several times turn the pepper mill on top. Bring to a moderate boil, then reduce the temperature to achieve a slow boil. Cover and cook for 30 minutes. (The sauce can be prepared and left in the refrigerator the day before filing. Preheat before use.)
- Pasta: meanwhile, bring to a boil the generously salted water in a large pan. Lubricate the baking dish diameter 23 cm 1 tbsp. l vegetable oil. Cook the pasta while it will not be a little more raw than al dente (about 8 minutes). Drain and mix the pasta with the remaining 1 tbsp. l vegetable oil. Then lay the rigatoni in one layer on baking sheet with sides.
- Distribute 1/4 tbsp. meat sauce on the bottom of the prepared form for baking. Arrange rigatoni vertically on top to the container was completely filled with them.
- Ricotta filling: mix ricotta with parmesan, egg, 1 tsp. salt and a little ground pepper. Transfer the filling into a pastry bag or tightly a lockable plastic bag in which cut the corner so that make a small hole, and squeeze the contents into each a tube of rigatoni. Drop the remaining mixture with ricotta small slides over pasta and spread with a thin layer. (You can cook and stuff pasta the day before serving.)
- Preheat the oven to 190 ° C. Place the filled detachable form on a foil-covered baking sheet that can drain liquid. Pour 2 tbsp. meat sauce on pasta, distributing it the back of the spoon so that it falls into the space between handsets. Sprinkle with mozzarella and parmesan.
- Cover the shape with foil, giving it a slightly domed shape, so that she does not touch the cheese. Bake for 20 minutes. Open the pie in form and continue cooking until the top becomes golden brown and will not bubble (about another 30 minutes). Allow the paste to cool for 45 minutes (do not neglect this step, otherwise the pasta will fall apart when served). Sprinkle with parsley, if you use it, then carefully separate the walls of the detachable forms. Cut the pie into sectors and serve with the remaining meat sauce.
