Pasta Pie

So, I made this months ago but time got away from me so I haven't had a chance to post it yet. I really like this recipe. Tastes great and is very fun to look at. :) I found this online and just had to try it. I highly recommend it! Also, I added a few things here and there but I didn't write them down. I think it was basil and maybe some italian seasoning and a pinch of sugar. Whatever I did it made things really tasty. :)

Pasta Pie

1 pound rigatoni

2 Tbs olive oil, divided

1 pound ground beef

2 garlic cloves, crushed

1/4 tsp freshly ground pepper (I used the not-freshly-ground kind, haha)

1 (28 oz) can good quality crushed tomatoes

butter, for pan

salt

1 cup finely grated parmesan cheese

8 oz coarsely grated mozzarella

In a large pot of salted boiling water, cook pasta until slightly underdone (you'll be baking everything later so it'll finish cooking). One pound of pasta should be cookin in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together (I add a little olive oil and salt to the water when I cook pasta; oil so things don't stick, salt for extra flavor). When done, rinse in cold water and draing again. Toss pasta with 1 Tbs olive oil to coat (I think this is too much but do as you see fit). Set aside.

Heat remaining olive oil (1 Tbs) in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 tsp salt and pepper. Cood 2 minutes more.

Add crushed tomatoes; simmer until thickened, about 20 minutes.

Toss pasta with Parmesan cheese. Buter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.

Push the meat sauce into the pasta holes filling each one up. This may take longer than expected.

Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand 15 minutes. Run a knife around the edge to loosen and then unmold.

Cut into wedges and serve with any remaining meat sauce you might have. (We had quite a bit extra because we got tired of stuffing it in holes. Haha)