I came across this recipe on Pinterest: http://onelittleproject.com/three-cheese-italian-rigatoni-pie/
And I just Had to try it! Okay, I’m not a big fan of ricotta or cottage cheese, so I substituted it with shaved parmesan and mozarella cheese instead. Apart from that, it worked pretty well and was YUMMY!
Having cooked the rigatoni first, to just before al dente, I arranged the pasta upright in a springform cake baking tin.
It was only after filling the springform tin completely with the upright rigatoni that I realised I should’ve tossed it with the parmesan and mozarella beforehand. Oh well, let’s just scatter the cheese over the rigatoni instead, and push the cheese into the tubes as best I can.
Shhhh! I used chopsticks to push the prepared bolognese mix (storebought beef mince and a jar of pasta sauce) into the rigatoni tubes. It’s not an exact science 😆. The dish is Italian, but the Chinese won.
Top with more shredded mozarella cheese. Then pop it into a preheated oven at 180 degrees for about 20 – 25 minutes. Finish off by placing under the grill for 5 minutes.
Et voila! Rigatoni and Cheese Pie.