Baked in a springform pan to hold its shape, the Rigatoni Pasta Pie is a "show stopper." The "meaty" tomato sauce and cheese fill the tubes of the pasta.
Ingredients:
1-pound rigatoni cooked in 6 quarts salted water 4 Tablespoons olive oil, divided 1-pound vegetarian, kosher ground beef substitute such as LightLife Gimme Lean
Add a comment
