1 lb. rigatoni pasta
1 lb. ground beef (I used ground sirloin)
2 garlic cloves (minced)
¼ teaspoon fresh ground pepper
1 small jar of spaghetti sauce
1 cup finely grated parmesan cheese
2 cups grated mozzarella cheese
4 oz. cream cheese
15 oz. ricotta cheese
1 tsp. basil
1 tsp. oregano
1 cup onion
Spring form pan
You are going to boil the noodles according to the directions on the box. You want them very firm and avoid stirring them so they do not fall apart. Once done, drain and run cold (Sprinkle) water over top so they are cool enough to handle. You can add a little bit of oil if they start to stick. In a skillet add your ground beef, brown then drain excess grease. Add chopped onion and garlic. After about 5 minutes add your cream cheese and stir until melted then add your spaghetti sauce. I always add a pinch of sugar to my red sauces to cut down on the acidity but you don’t have to do that. In a small mixing bowl you are going to mix your ricotta, parmesan, basil, oregano and 2 eggs until smooth then set aside.
Now go find a cute little helper to help tightly pack pasta into pan, standing each piece on end. I sprayed the bottom of my spring form pan with cooking spray before I started. Then I took a tall glass and put a zip lock bag inside it. I then filled the cup up with the cheese mixture and closed the bag. I snipped the corner of the bag and piped a small amount into every noodle. Then I poured my sauce over the whole top and tried to push down as much as possible. Then topped with 2 cups of mozzarella (Yes, AI said 2 cups.) Stick into a 350 degree oven for 20 minutes then turn the broiler on until the cheese starts to brown.