Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 pinch crushed red pepper flakes
- 1 pinch coarse salt and freshly ground pepper
- 1 (28 ounce) can Crushed tomatoes
- 1 pound rigatoni pasta
- 3 cups Italian Blend cheese
- 1 pound Ground Chicken
Instructions Next Page...
Instructions
1 _ Preheat oven to 400.
2 _ Heat the oil in large skillet over medium-high. Add the Chicken and cook until it's browned all over, about 5 minutes. Add the garlic, crushed red pepper, and a good pinch of salt and pepper. Sauté another minute. Then add the crushed tomatoes and simmer on medium until thickened, 20 minutes.
3 _ In the meantime, cook the rigatoni until it's slightly underdone. Drain and rinse with cool water. Toss with parmesan cheese. Lightly oil a 9-inch spring form pan. Tightly pack the rigatoni in the pan, standing on their ends.
4 _ Pour the meat sauce over the pasta. Push the meat down into the holes as best you can.
5 _ Slide into the oven for 15 minutes. Remove, top with about a cup of the Italian Blend cheese, and bake another 10 to 15 minutes, or until cheese is browned and bubbly.
6 _ Make sure when you stick it in the oven, you place it on a cookie sheet so it does not leak into the oven.. Or you can use foil to wrap it around
7 _ Let sit 15 minutes before slicing and serving!
8 _ Top with fresh basil if desired.
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