THE BEST RIGATONI PIE I EVER HAD!

A rigatoni pie is a flavorful and visually striking pasta dish where rigatoni tubes are arranged vertically in a pan, coated with parmesan cheese, stuffed with ricotta cheese, topped with ground beef and baked to perfection, resulting in a unique and delicious pasta creation.
Ingredients:
1 pound rigatoni pasta
1 tablespoons olive oil
1 onion, finely chopped
1 red bell Pepper, finely chopped
1 green bell pepper, finely chopped
1 pound ground beef
1 teaspoon dried oregano
1 teaspoon garlic powder
1 cup marinara sauce
2 cups of shredded mozzarella cheese
1/2 cup of parmesan cheese
1/2 cup grated parmesan cheese
1/4 cup chopped fresh basil
1/4 cup chopped fresh Oregano
32 oz of whole milk ricotta Cheese
Salt and pepper to taste
1 Egg
Instructions:
Preheat your oven to 375°F (190°C).
Cook the rigatoni pasta in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground beef to the skillet and cook until browned, breaking it up with a spatula or spoon as it cooks. Drain any excess fat if needed.
Add the chopped onion, Red Pepper and Green bell pepper.
In a large mixing bowl, combine the Ricotta Cheese, the egg and the stir in the chopped herbs, Season with salt and pepper to taste and pour the mix into a pipping bag.
In a large mixing bowl, combine the cooked rigatoni pasta with parmesan cheese
Grease a 9-inch (23 cm) springform pan with some olive oil or or butter. add a some of the marinada sauce to the bottom of the springform pan and Arrange the coated rigatoni pasta vertically in the pan, standing them up on their ends. Pack them tightly together until the pan is filled.
using the pipping bag stuff each rigatoni noddle with the ricotta cheese mix and add the ground beef on top of the layer of noddles.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top ground beef.
bake until the cheese is melted and bubbly and the top is golden brown.
Remove the rigatoni pie from the oven and let it cool for a few minutes. Carefully remove the springform pan sides.
Garnish with chopped fresh basil.
Slice the rigatoni pie into wedges and serve hot. Enjoy your unique and flavorful rigatoni pie!
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