Having an Italian boyfriend means a lot of pasta dishes are prepared in my kitchen. If I give him the choice, we would have pasta almost everyday. Don’t take me wrong, I love pasta, but I also love other foods and to try new recipes. During one of these moments when I really wanted to try something different, I saw a photo for rigatoni pie. It’s pasta, meat and tomato sauce but served in a very different way 🙂 just what I needed!
What for me was something new seemed to be quite a common thing around the internet world. When I searched for the recipe online I got hundreds of results! Well I guess I’m a bit late then 🙂 And now, which one to choose? The dish is always the same but there’s small differences in all recipes! So I ended up checking through a few of the options available and try to find the best combination for me.
After a few days of research (yes, days!!) I came up with this recipe and method which I will share with you. I found this extensive research very useful. I had quite a few question in my head: how will I get the rigatoni to stay up on the tin, what size of rigatoni to get, how thick should I get the sauce to be, etc, etc, etc… And I think I managed to get all my answers, at least for a first try. What can I tell you? Try to get the largest rigatoni you find, this will allow the sauce to easily get inside them. Leave the cheese mixture and the meat sauce a bit runny so it easier to slide inside the pasta. The recipe below is actually a mixture of steps from several ones I found around the net. Ans I must say: it came out really nice and the boyfriend was happy 🙂