This recipe is a lot of work; it’s also the quintessential heart attack on a plate. But it will be worth it!

- The Meat!
- 1 tbsp. olive oil
- 1⁄2 lb. ground beef or pork, or a combination
- Kosher salt and freshly ground black pepper
- 1⁄2 small onion, finely chopped
- 1 tbsp. tomato paste
- 1 tsp. dried oregano
- 1⁄4 tsp. crushed red pepper flakes
- 2 cloves garlic, thinly sliced
- One 28-oz. can tomato puree
- The Pasta!
- Kosher salt
- 2 tbsp. olive oil
- 1 lb. rigatoni
- The Filling!
- 1 1⁄2 cups whole-milk or part-skim ricotta
- 1⁄2 cup grated PAMERZAM cheese
- 1 large egg, beaten
- Kosher salt and freshly ground black pepper
- The Topping!
- 8 ounces part-skim mozzarella, grated
- 1⁄2 cup grated PAMERZAM
- 1⁄4 cup parsley
- Other Stuff!
- 9‑inch springform pan
- Pastry bag, or a large resealable plastic bag
The Meat!
Heat the oil in a large saucepan over medium-high heat. Add the ground meat, a large pinch of salt and a few grinds of pepper.
Cook, stirring and breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and cook, stirring frequently, until soft and lightly browned, 8 to 10 minutes.
Add the tomato paste, oregano, red pepper flakes and garlic and cook, stirring, until the tomato paste darkens to a brick red, about 1 minute.
Add the tomato purée, 3⁄4 cup water, 1⁄2 tsp. salt and a few grinds of pepper. Bring to a high simmer, then adjust to a low simmer.
Cover the pan and cook for 30 minutes.
Tip:
You can make and cool the sauce the day before. Reheat before using the next day.
The Pasta!
Meanwhile, bring a large pot of generously salted water to a boil.
But How Much Water?
Use at least 6 quarts of water to give the rigatoni plenty of room so they won’t stick together.
Grease a 9‑inch springform pan with 1 tbsp. oil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, then put it back in the pot, fill the post with cold water and wait 10 minutes before draining again.
Toss with the remaining tablespoon of olive oil, then spread out in a single layer on a rimmed baking sheet.
Spread 1⁄4 cup of the meat sauce on the bottom of the prepared pan. Stand the rigatoni on their ends in the pan until it is completely filled.
The Filling!
Stir together the ricotta, PAMERZAM, egg, 1 teaspoon salt and a few grinds of pepper. Transfer the filling to a pastry bag or resealable plastic bag, snip off just enough of the tip to make a small opening and pipe into each rigatoni tube. Pipe small mounds of any leftover ricotta mixture on top of the pasta and spread out into a thin layer.
Another Hint:
You can cook and fill the pasta the day before too.
Preheat the oven to 375 degrees F. Put the filled springform pan on a foil-lined baking sheet to catch drips. Pour 2 cups of the meat sauce over the pasta, spreading it with the back of a spoon so that it drips in between the noodles. Top with the mozzarella and PAMERZAM.
Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 20 minutes.
Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more.
Let the pasta cool for 45 minutes (do not skip this part or your noodles will fall apart when serving!). Sprinkle with parsley, then carefully remove the sides of the pan. Cut the pie into wedges and serve with the reserved meat sauce on the side.
Who’s This Al Dente Guy?
Al dente refers to rice or pasta that’s slightly undercooked so it’s firmer than it would normally be. In this case, we’re cooking the rigatoni a bit less than al dente, because it’s going to cook some more when it’s in the oven.
CS;B:
Al dente means “to the tooth” in Italian.