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Perfect Pasta Cake

A Perfect Pasta Cake. Yes, You Read That Right

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Ingredients
  

  • 1 lb Rigatoni pasta
  • 1 cup Shredded mozzarella
  • ½ cup Grated Parmesan
  • 3 cup Tomato pasta sauce
  • 6 Mozzarella balls halved
  • 1 tbsp Olive oil
  • Fresh basil 

Instructions
 

  • Make sure your oven is preheated to 400 degrees Fahrenheit. 
  • Boil your pasta almost until the time specified on the packaging, but turn off the heat 2 minutes early to account for baking. 
  • Drain the pasta and pour half of your olive oil over the top, tossing the pasta thoroughly so that it’s coated in the oil. This will stop the pieces from sticking together.
  • Use the rest of your oil to grease your springform pan. Make sure to grease the sides as well as the bottom.
  • Carefully take your individual pieces of pasta and stand them up around the edges of the pan. Make sure they’re tightly packed together so that the pasta cake retains its shape as much as possible. 
  • Fill in the rest of the pan with the remaining pasta, again making sure there are no gaps and that the pasta is tightly packed. 
  • Pour the tomato sauce over the pasta, making sure the surface is covered. Some sauce will drip through the pasta tubes, but this isn’t a problem. 
  • Sprinkle your shredded mozzarella over the top of the sauce before adding the mozzarella balls and Parmesan. 
  • It’s now time to bake your pasta cake. Place the springform pan onto another pan, lined with foil, and place a layer of foil over the top of the cake. 
  • Allow 15 minutes for baking before removing the foil, and then put the cake back in the oven, uncovered, for another 15 minutes. 
  • Remove the pasta cake from the oven and get your cake cutter or spatula ready for serving!
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