Zutaten für Rigatoni Pizza Pie
- 3 tablespoons olive oil
- Kosher Salt
- 1 pound rigatoni pasta
- Parmesan Cheese
- Meat
- Mozzarella Cheese
- 1/2 cup pepperoni slices
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Zubereitung von Rigatoni Pizza Pie
- Preheat oven to 425°F (220°C). Grease a 9-inch springform pan with 1 tablespoon olive oil and place it on a parchment-lined baking sheet.
- In a large pot of salted boiling water, cook rigatoni until al dente (tender but firm to the bite), about 8-10 minutes. Cook 3-4 minutes less than package directions suggest.
- Drain the pasta and transfer it to a large bowl. Let cool slightly.
- Toss the cooled pasta with 2 tablespoons of olive oil and 1 cup of Parmesan cheese.
- Firmly pack the pasta into the prepared springform pan, standing each piece on end. This creates the ‘crust’.
- Spread the meat sauce evenly over the pasta, gently pressing it into the pasta crevices.
- Top with mozzarella cheese and pepperoni slices.
- Transfer the springform pan to the preheated oven. Bake for 20-25 minutes, or until the pepperoni is slightly browned and the pasta edges are golden brown and crisp.
- Remove from oven and sprinkle with the remaining 1/4 cup Parmesan cheese.
- Let rest for 10 minutes. Run a knife around the edge of the pan to loosen the pie. Carefully unmold onto a serving plate.
- Slice into wedges and serve warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
165 g
Sugar
47g
Fat
313g
Carbs
111g
