(This is Carl- he is our friend.)The fun part was filling the spring form pan with noodles. Chris did it for us- check out these action shots- they're intense, so brace yourselves.
Time stamp 5:59 PM
Time 6:04 PM
Time 6:09 PM
That's right- a solid 10 minutes of noodle arranging. You try it- see if you can bet him. = )
The dish itself is worth making just for the novelty of having pasta stand up by itself- but the taste was lacking a bit. Even with the dried spices I added, it didn't have much depth. I think I might use regular pasta sauce instead of crushed tomatoes next time. (Although Noble Pig makes a big deal about buying high quality tomatoes, and I didn't, so maybe that is the problem.)
Adapted from Noblepig.com
- 1 pound rigatoni
- 2 Tablespoons olive oil, divided
- 1/2 pound ground turkey
- 2 garlic cloves, crushed
- a few tsp basil, oregano, and parsley (to taste)
- 1/4 teaspoon freshly ground pepper
- 1 can (28 ounces) good quality crushed tomatoes (I would use regular pasta sauce next time)
- Butter, for pan
- 1 cup finely grated Parmesan cheese
- 8 ounces coarsely grated mozzarella
- Cook pasta until slightly underdone. When done, rinse in cold water. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.
- Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add meat. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt. Cook 2 minutes more.
- Add crushed tomatoes (or pasta sauce); simmer until thickened, about 20 minutes.
- Toss pasta with Parmesan cheese. Butter a 9-inch spring form 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. (Ours didn't really go in the holes very well. But it was still ok.)
- 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 for 15 minutes. Run a knife around the edge to loosen and then unmold.
- Cut into wedges and enjoy!
(I swear, I really don't wear this sweatshirt very often . . . however, it appears to be my wardrobe choice when making tomato dishes on cold days)