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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Drain the pasta, rinse in cold water and drain well again. Stir in 1 tbsp of the olive oil and set aside. (This keeps the pasta from sticking.). | 2. Meanwhile, heat a large skillet over medium heat. Add the remaining 1 tbsp olive oil to the pan. Add the beef, pork and veal to the skillet and season with salt and pepper. Stir and cook the meat until it is no longer pink. Drain the meat and return it to the pan (draining is optional). Stir in the crushed tomatoes, red wine, Worcestershire sauce, parsley, basil, garlic powder, oregano and red pepper flakes. Season with salt and pepper, to taste. Reduce the heat to low. Cover and simmer for 20 minutes. | 3. Preheat the oven to 400 degrees. | 4. Gently stir the finely grated Parmesan cheese into the cooked rigatoni. Stand the rigatoni up vertically in a greased springform pan. You should use the entire pound of the cooked pasta for this. | 5. Gently spread the ricotta cheese on top of the rigatoni in a thin, even layer. | 6. Carefully pour the meat sauce over all. This is the most time-consuming part. With clean hands, use the larger end of chopsticks or your fingers to carefully push the meat sauce down into the rigatoni. As you push the meat sauce down, you will also push the ricotta cheese into the rigatoni, which will help keep this dish from being dry. The more time you spend on this step, the better results you will obtain — allow your obsessive-compulsiveness to shine! I spent about 8 minutes on this step. | 7. Set the springform pan on a baking sheet and place it in the oven. Bake for 15 minutes. Remove the pie from the oven. Sprinkle the mozzarella and cheddar cheese evenly over all. Return the pie to the oven and cook for 15 minutes longer. | 8. Remove the pie from the oven and allow it to stand in the sprinform pan for at least 15 minutes. Carefully run a knife along the edge of the pan to loosen the pie from the pan. Remove the sides of the sprinform pan. | 9. Slice the pie and garnish with parsley, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
beef	1/3	lb	ground	299.3713	0.0	29.3626	19.2475
pork	1/3	lb	ground	568.512	0.0	21.0319	53.0258
veal	1/3	lb	ground	202.4893	2.1156	32.7912	6.9965
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
red wine	2	tablespoons		-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
parsley	1	teaspoon	dried	0.45	0.0791	0.0371	0.0099
basil	1/2	teaspoon	dried	0.1016	0.0117	0.0139	0.0028
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
red pepper flake	1/4	teaspoon	crushed	403.4676	0.0	89.7602	2.2667
parmesan cheese	1	cup	grated canned	296.0	32.0	32.0	4.0
mozzarella cheese	1	cup	shredded	-	-	-	-
cheddar cheese	1	cup	shredded	-	-	-	-
ricotta cheese	4	ounces		197.3125	3.4473	12.7686	14.7191
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.