I have been posting for quite some time on my regular Facebook account and decided from kind words to open a *public* fan page on Facebook showing my dinners with recipes so others can see how the dish looks before trying the recipe. 85 % of recipes that you decide to try have eye appeal and draw the cook in to make it. Most of my recipes are from magazines,Rachael Ray, The Chew and my own as well as my family's handed down recipes. I really enjoy cooking and the challenge of making something different each night. I like to post recipes for people who ask if I have something with Chicken in it. or a perticular recipe they want to try , I will send them one over in email. I like to share my tips and how to's. My Facebook Page is: https://www.facebook.com/pages/Whats-for-Dinner-Tonight/333595563342539
This is one recipe that I love to make and get many wonderful compliments on.
1 lb Rigatoni
2 Tbsp Olive Oil, divided
1/3 lb Ground Beef
1/3 lb Ground Pork
1/3 lb Ground Veal
Salt, to taste
Pepper, to taste
1 can (28 Oz) Crushed Tomatoes
2 Tbsp Dry Red Wine
1 Tbsp Worcestershire Sauce
1 tsp Dried Parsley
1/2 tsp Dried Basil
1/4 tsp Garlic Powder, use ½ tsp if you love garlic
1/4 tsp Dried Oregano
1/4 tsp Crushed Red Pepper Flakes
1 cup Shredded Mozzarella Cheese
1 cup Shredded Cheddar Cheese
1 cup Finely Grated Parmesan Cheese, freshly grated (not the stuff from the green can
4 oz Ricotta Cheese
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente (13 minutes for my pasta). Drain the pasta, rinse in cold water and drain again. Stir in 1 tbsp of the olive oil and set aside. (This keeps the pasta from sticking.)
Meanwhile, heat a large skillet over medium heat. Add the remaining 1 tbsp olive oil to the pan. Add the beef, pork and veal to the skillet and season with salt and pepper. Stir and cook the meat until it is no longer pink. Drain the meat and return it to the pan (draining is optional). Stir in the crushed tomatoes, red wine, Worcestershire sauce, parsley, basil, garlic powder, oregano and red pepper flakes. Season with salt and pepper, to taste. Reduce the heat to low. Cover and simmer for 20 minutes.
Preheat the oven to 400 degrees.
Gently stir the finely grated Parmesan cheese into the cooked rigatoni. Stand the rigatoni up vertically in a greased springform pan. You should use the entire pound of the cooked pasta for this.
Gently spread the ricotta cheese on top of the rigatoni in a thin, even layer.
Carefully pour the meat sauce over all. This is the most time-consuming part. With clean hands, use your fingers to carefully push the meat sauce down into the rigatoni. As you push the meat sauce down, you will also push the ricotta cheese into the rigatoni, which will help keep this dish from being dry. The more time you spend on this step, the better results you will obtain — allow your obsessive-compulsiveness to shine! I spent about 8 minutes on this step.
Set the springform pan on a baking sheet and place it in the oven. Bake for 15 minutes. Remove the pie from the oven. Sprinkle the mozzarella and cheddar cheese evenly over all. Return the pie to the oven and cook for 15 minutes longer.
Remove the pie from the oven and allow it to stand in the springform pan for at least 15 minutes. Carefully run a knife along the edge of the pan to loosen the pie from the pan. Remove the sides of the springform pan.
Slice the pie and garnish with parsley, if desired.