|2 Tbsp||olive oil, divided|
|1 lb||ground beef|
|1/4 tsp||black pepper|
|1 can(s)||(28oz.) crushed tomatoes|
|1 c||freshly grated parmesan|
|8 oz||grated mozzerlla|
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DirectionsLightly salt 6 quarts water in large pot, bring to boil and cook pasta for 12 minutes, should be slightly undercooked. When done, rinse in cold water and toss with 1 tablespoon of olive oil. Set aside.In large skillet, heat 1 tablespoon olive oil and brown ground beef until browned. Add garlic and cook 2 minutes longer. Add crushed tomatoes, black pepper, basil and sugar. Simmer for 30 minutes.Lightly spray 9-inch springform pan.
Heat oven to 400*.
Toss pasta with Parmesan. Tightly pack springform pan with rigatoni.Push meat sauce into the holes to fill them up. Top with extra sauce. Bake for 15 minutes, top with mozzarella and continue baking for 15 minutes longer. Let stand for 10 minutes. Looses sides of pan with knife, cut and serve.
13 points per serving