Rigatoni Pie – Review from Tasty (VIDEO)

Ingredients:
– 250g Ricotta Cheese
– 1 Egg
– 1 (1lb box) Rigatoni noodles
– 2 Tbs Olive Oil
– 100g Parmesean Cheese (plus more for topping)
– 1 (680g) Jar/Can of Tomatoe Pasta sauce
– 1 (9″) Springform Pan
– 1 Small Mozzarella ball
– 1/8 tsp Salt

** Directions **
1. Preheat oven to 200*C or 392*F (my oven runs in 5* increments, so I had to use 395*F, it worked just fine).

2. To make the topping, whisk together the egg and the ricotta cheese in a small bowl and set aside.

3. Undercook the rigatoni noodles by aprrox 2-3 mins. Drian and put back in the pot. Add the Olive Oil and the 100g of parmesean cheese and mix well.

4. Place pasta and cheese mix upright into the springform pan until it is filled. Spread the ricotta and egg mixture on the top, and spread out evenly. Add pasta sauce on top of the ricotta and egg mixture, again spread evenly to cover the top.

5. Add your salt by sprinkling over the top of the pasta sauce and bake in your preheated oven for 15mins.

6. Remove pan from the oven, sprinkle with more parmesan cheese, and add sliced mozzarella trying to cover most of the top. Bake for an additional 15mins. (This is where I had to place under the broiler on low for an additional 4 mins to melt the cheese entirely and get it slightly golden).

7. Remove from the oven, let stand 10mins before cutting. Serve and eat while warm. (I knoticed that the noodles got hard just after approx 15mins from sitting on the stove. Since they had been exposed to the air, and were not covered by sauce, it made sense. So I suggest to eat as soon as it is made).