this recipe comes to us from regular reader - Indy Ruth. Thanks Ruth for this one, I promise I will give it a go, but as much as I love pasta I think I might make a smaller version
the final product as you can see is quite impresive, there is one stage that might be a little time consuming but the end result is well worth the effort. A great recipe I think for getting the (older) kids involved with, especially after the majority of the pasta has been placed into the mould
Indy Ruth uses frozen meatballs and store bought sauce, but I will add links for those of you that would like to make your own
rigatoni
500
gm
olive oil
2
tbs
parmesan or cheddar - grated
1
cup
butter
25
gm
ricotta or cottage cheese
500
gm
eggs
2
pc
chopped parsley
1
tbs
chopped garlic clove (optional)
1
tsp
spaghetti sauce
1
lt
meatballs (approx)
30
pc
mozerella
200
gm
pre-heat oven to 180C
bring an extra large pot of salted water to a rapid boil
add the rigatoni and stir back to the boil, boil for approx 12 minutes (or as directed on the packet to achieve "al dente" - do not over cook
drain, rinse briefly in cold water (do not wash all the surface starch away)
toss together with 1/2 cup of the parmesan (or cheddar if you prefer)
lightly butter a 23cm (9inch) spring form cake tin and wrap two layers of tinfoil under bottom of pan to prevent leakage while cooking
tightly pack the rigatoni into the tin, standing each piece on its end. tipping the pan to prevent it falling over
mix the ricotta with the beaten eggs, chopped parsley and garlic (id using)
generously spoon this mix over rigatoni. Gently tap bottom of pan on work surface to encourage the cheese filling to fill the rigatoni. This will also fill in between the rigatoni as well.
generously spoon the 1/2 the spaghetti sauce over the top. Gently tap again to evenly distribute sauce
neatly arrange the meatballs on top, in a tight layer
cover the meatballs with the remaining sauce (not all may be needed)
cover pan with a layer of aluminum foil and place cake tin on a tray and bake for 45 minutes, reduce heat to 160C and bake for another 15 minutes
add ½ cup of grated Parmesan (or cheddar) and 200gm of grated mozzarella
leave uncovered and place back into the oven until the cheese melts (approx. 15 minutes)
remove from oven and allow to cool slightly before run a knife around the edge of the cake then carefully remove the rim to unmold.
cut into wedges and and serve with any remaining sauce
chef notes
Indy Ruth says "this makes a wonderful child’s birthday surprise – just put some candles on top and you’re ready to go – they love this combination of foods – usually! – and you’ll be keeping a lot of sugar from their diets, too"
especially, I might add if its a teenager that doesnt want a childish cake ....... but mum still wants candles ;-)
