Hi. I'm Becky, and I love to eat. 

Three-Cheese Rigatoni Torta

Three-Cheese Rigatoni Torta

Another dish from our wop-out a couple of weeks ago. I created this pasta pie a side dish to accompany a big spread of slow-cooked meats. This pasta is heavy of cheese, heavy on the calories, heavy on the heat, heavy on the tummy and WORTH EVERY BIT OF IT! While this torta style of pasta looks a bit fussy, you can avoid the labor of love and just toss it together in a casserole dish and bake it without going through the fancy presentation process. It all tastes the same, I swear.

Three-Cheese Rigatoni Torta

  • 6 cups large rigatoni
  • 1.5 cups ricotta cheese
  • 1 cup finely grated parmesan cheese, + 3 tbsp. for sprinkling
  • 1 cup granted parmigano-reggiano cheese
  • 2 tbsp. minced garlic
  • 4 tbsp. olive oil
  • 5 - 6 cups spinach
  • 1 lemon
  • 1 tsp salt

Bring a large pot of water to a rolling boil on the stove. Cook approximately 6 cups of large rigatoni as per the instructions on the package. Strain, and place back into the pot. Drizzle with 2 tbsp. of olive oil, and stir well to prevent sticking. Set aside.

In a large sauce pan on medium heat, sauté minced garlic until fragrant, about 5 minutes. Add in 5 - 6 cups of raw fresh spinach and sauté for about 3 - 4 minutes, or until spinach has wilted. Do not over cook the spinach, remove from heat as soon as it wilts. Set aside. In a large mixing bowl, combine all remaining ingredients except for the lemon, add in sautéed spinach and garlic, stirring thoroughly. Set aside.

 

Pre-heat your oven to 375*.

Line or wrap the bottom of your spring form pan with parchment paper. Beginning along the edges, stand your rigatoni on end. It will be a bit unstable at first, but with gather strength as you go! Continue until entire pan is lined with the pasta. Pack them tight, but ensure the round openings are still visible.

Using your hands, sprinkle a small amount of filling on one side of pasta pie. I used a chopstick to stuff the filling down to the bottom of the rigatoni. Be sure to be gentle so you do not tear the pasta in the process. Repeat over entire pie, going back and filling evenly. Sprinkle remaining filling over the top of the pasta.

Take your fresh lemon and cut into paper thin rounds. Lay the lemon rounds over the entire top of the pie. Sprinkle with 3 tbsp. parmesan cheese. 

Place spring form pie on top of a cookie sheet. Place in oven and bake for about 40-45 minutes. Top should be golden brown and bubbling. Remove from oven, and allow to set for about 10-15 minutes. Pop spring form and serve!

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