Italian Rigatoni Cheesecake Bake
Indulge in a delightful twist on traditional pasta dishes with this Italian Rigatoni Cheesecake Bake. Inspired by Martha Stewart, this hearty one-dish meal features perfectly cooked rigatoni pasta packed with a savory ground beef and crushed tomato sauce, all generously topped with a blend of Parmesan and mozzarella cheese. This dish is not only visually stunning when sliced into wedges but also boasts comforting flavors that will satisfy your cravings for Italian cuisine. Perfect for family gatherings or cozy get-togethers, this recipe showcases how pasta can transform into a remarkable centerpiece worthy of any occasion. Serve hot alongside a fresh salad or crusty bread for a complete meal experience you won't forget.
6
Servings
310
Calories
10
Ingredients
Ingredients
rigatoni pasta
1 lb (cooked until slightly underdone)
olive oil
2 tablespoons (divided for cooking)
ground beef
1 lb (ground sirloin preferred)
garlic cloves
2 (crushed)
fresh ground pepper
1/4 teaspoon (to taste)
crushed tomatoes
1 (28 ounce) can (good quality)
butter
for pan (for greasing)
salt
to taste (for seasoning)
Parmesan cheese
1 cup (finely grated)
mozzarella cheese
8 ounces (coarsely grated)
Instructions
1
In a large pot, bring salted water to a boil. Cook the rigatoni until slightly underdone, about 12 minutes (or as per package instructions). Once cooked, rinse the pasta under cold water and drain thoroughly to stop the cooking process. Toss the pasta with 1 tablespoon of olive oil to prevent sticking and set aside.
2
In a large skillet over medium-high heat, heat the remaining tablespoon of olive oil. Add the ground beef and cook, breaking it up with a spatula, until browned, about 5-7 minutes. Stir in the crushed garlic, 1 teaspoon of salt, and freshly ground pepper, cooking for an additional 2 minutes until fragrant.
3
Add the crushed tomatoes to the skillet. Reduce the heat to low and allow the mixture to simmer for about 20 minutes, stirring occasionally, until the sauce has thickened.
4
Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the cooked rigatoni with the grated Parmesan cheese, mixing until well incorporated.
5
Take a 9-inch springform pan and butter the sides and bottom generously. Pack the rigatoni into the pan tightly, with each noodle standing on end to create a pie-like structure. Spread the meat sauce evenly over the top of the pasta, ensuring to fill in the gaps within the rigatoni with the sauce mixture for added flavor.
6
Place the pie in the preheated oven and bake for 15 minutes. After this initial bake, remove the pie and sprinkle the coarsely grated mozzarella cheese on top. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.
7
Once baked, remove your Rigatoni Cheesecake Bake from the oven and allow it to sit for 15 minutes. Carefully run a knife around the edge to loosen the edges before unmolding the springform. Cut into wedges and serve immediately, with any remaining meat sauce on the side.
Nutrition Information
16g
Fat
23g
Carbs
16g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Italian Rigatoni Cheesecake Bake?
It is a hearty one-dish meal featuring rigatoni pasta standing on end, packed with a savory ground beef and crushed tomato sauce, and topped with Parmesan and mozzarella cheese.
Who inspired this Rigatoni Cheesecake Bake recipe?
This recipe is inspired by Martha Stewart.
How many people does this recipe serve?
This recipe makes 6 servings.
What are the nutritional facts for one serving?
Each serving contains 310 calories, 16g of fat, 23g of carbohydrates, and 16g of protein.
What type of pasta is required?
The recipe requires 1 lb of rigatoni pasta.
How long should I boil the pasta?
Cook the rigatoni for about 12 minutes, or until it is slightly underdone.
Why should I rinse the pasta with cold water?
Rinsing the pasta under cold water stops the cooking process to ensure it doesn't become overcooked during baking.
What prevents the pasta from sticking together after cooking?
Tossing the cooked and drained pasta with 1 tablespoon of olive oil prevents it from sticking.
What kind of meat is recommended for this dish?
The recipe calls for 1 lb of ground beef, with ground sirloin being the preferred option.
What size pan should I use for the Rigatoni Cheesecake Bake?
A 9-inch springform pan is used to create the signature cake-like shape.
At what temperature should the oven be set?
The oven should be preheated to 400°F (200°C).
How long does the meat sauce need to simmer?
The sauce should simmer on low heat for about 20 minutes until it has thickened.
How do I prepare the springform pan?
You should butter the sides and bottom of the pan generously to prevent sticking.
How is the pasta arranged in the pan?
The rigatoni is packed into the pan tightly with each noodle standing on end to create a pie-like structure.
What cheese is mixed with the pasta before assembly?
One cup of finely grated Parmesan cheese is mixed with the cooked rigatoni.
How do I ensure the meat sauce flavors the inside of the pasta?
When spreading the sauce over the top, ensure you fill the gaps and the center of the rigatoni tubes with the mixture.
What is the initial baking time before adding the mozzarella?
The pasta pie is baked for an initial 15 minutes at 400°F.
How much mozzarella cheese is used for the topping?
The recipe calls for 8 ounces of coarsely grated mozzarella cheese.
How long is the second bake after adding mozzarella?
The dish is returned to the oven for an additional 10 to 15 minutes.
How do I know when the bake is finished?
The bake is done when the mozzarella cheese is bubbling and has turned golden brown.
Why must the dish sit for 15 minutes after baking?
Allowing it to sit helps the structure set so that it can be cleanly unmolded and sliced into wedges.
How do I safely remove the bake from the springform pan?
Carefully run a knife around the inner edge to loosen the pasta before opening and removing the springform ring.
What are the main seasonings for the meat sauce?
The sauce is seasoned with crushed garlic, salt, and freshly ground pepper.
What type of tomato product is used?
The recipe uses one 28-ounce can of good quality crushed tomatoes.
Can I serve extra sauce with the meal?
Yes, the instructions suggest serving any remaining meat sauce on the side.
What are some suggested side dishes?
It is best served alongside a fresh salad or crusty bread.
How is the final dish sliced?
The Rigatoni Cheesecake Bake should be cut into wedges like a cake.
Is there any fiber or sugar data available?
No, fiber and sugar content are not specified for this recipe.
How many ingredients are in this recipe?
There are 10 ingredients required for this dish.
What category of meal does this recipe fall under?
This recipe is categorized as a One Dish Meal.