Cheesy Italian Rigatoni Torta

6-8 Servings

 

1/2# Rigatoni, prepared according to package directions

1-2 Tbsp. olive oil

cooking spray

1 cup freshly grated Parmesan

3 cups Bolognese sauce, divided

1 1/2 cups ricotta

1 egg

2 tsp. Italian seasoning

1 1/2 cups Mozzarella, divided

1/2 shredded Parmesan

9-inch springform pan

 

Pour the olive oil in a large bowl and toss the rigatoni pasta to coat. Add the cup of grated Parmesan and toss to coat thoroughly. Spray the springform pan with non-stick spray. Spread 1/2 cup of the Bolognese sauce on the bottom of the pan. 

 

Stand a row of the Rigatoni around the outside of the pan. Reserve 1/2 cup of the Bolognese sauce. Blend two cups of the sauce with the ricotta, egg, 1/2 cup mozzarella and Italian seasoning. Using a teaspoon and pushed some filling in the remaining rigatoni noodles, then toss the stuffed pasta with the remainder of the mixture. Spoon the pasta mixture into the center of the pan. 

 

Spread the 1/2 cup of the Bolognese sauce around the noodles along the outside of the pan—pushing it down into the noodles. Sprinkle the remaining cup of mozzarella on top and then sprinkle with the Parmesan.