Pasta Cake Recipes

RIGATONI PIE

Steps:

• Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.
• Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
• Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
• Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.

BAKED PASTA

Steps:

• In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.
• Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.
• Combine the cooked ziti and the sauce, and spread into a greased 9x13 baking dish. Sprinkle with mozzarella cheese.
• Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly.

PASTA CAKE

Steps:

• Preheat oven to 325 degrees. Generously butter an 8-inch springform pan; set aside. Bring a large pot of water to a boil; add salt and pasta. Cook pasta until almost al dente. Drain, rinse under cold running water, and drain again. Transfer to a large bowl, and stir in red pepper and spinach; set aside.
• In another large bowl, stir to combine ricotta, eggs, basil, pecorino, garlic, and nutmeg; season with 1 teaspoon salt and pepper. Transfer to bowl with pasta, and gently stir until well combined. Transfer to prepared pan. Smooth top, and sprinkle with Parmesan. Bake until firm to the touch and the top is golden brown, 40 to 50 minutes. Let stand 10 minutes before unmolding, and serve warm or at room temperature.

THE SWEETEST PASTA YOU'LL EVER EAT RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, stir together the flour and salt.
• In a medium bowl or liquid measuring cup, whisk together the olive oil, apple cider vinegar, and eggs.
• Make a well in the center of the dry ingredients and pour in the wet ingredients, along with ¼ cup (60 ml) cold water. Mix together with a spoon or spatula until well combined. Add more cold water as needed, 1 tablespoon at a time, until the dough begins to come together.
• Use your hands to knead the dough in the bowl until most floury bits are incorporated. Turn the dough out onto a clean surface and knead for 1-2 minutes, until smooth and supple. Return to the bowl and cover with plastic wrap. Let rest for 30 minutes.
• While the dough rests, make the filling: Add the almonds and walnuts to a food processor and blend until finely ground. Transfer to a large bowl.
• Add the granulated sugar, cinnamon, and grated chocolate to the bowl with the ground nuts and mix well.
• In a separate large bowl, toss the cooked ziti with the olive oil, lemon zest, lemon juice, and rum until well coated.
• In a medium bowl, whisk together the eggs and vanilla until smooth.
• Preheat the oven to 350˚F (180˚C).
• On a lightly floured surface, roll out the dough to a 24-inch circle, about ¹⁄₁₆-inch thick.
• Lightly grease a 10-inch springform pan with nonstick spray and dust with flour.
• Center the dough over the pan, making sure there is equal overhang on all sides. Press the dough against the bottom and sides of the pan so it lays flush, working gently so the dough doesn't tear.
• Sprinkle about ⅓ of the nut mixture over the dough in an even layer. Top with ½ of the pasta, then another ⅓ of the nut mixture. Dollop 4 tablespoons of softened butter all over the nut mixture. Repeat to make another layer with the remaining pasta, nuts, and butter.
• Pour the beaten egg mixture over everything, making sure it seeps down through the pasta layers. Press down with a spatula to release any air pockets. Fold the overhanging dough over the filling. Brush the top with the melted butter.
• Bake for 70 minutes, until the crust is golden brown. Remove from the oven and let cool for 15 minutes.
• Invert the stonska torta onto a cutting board or serving platter. Release the springform, then remove the ring and bottom of the pan.
• Dust powdered sugar on top and garnish with the blueberries, raspberries, and strawberries. Slice and serve.
• Enjoy!