PREPARATION
# Boil the rigatoni in salted boiling water until just underdone or al dente.
# Drain the pasta and place in a bowl with a little olive oil so the pasta doesn’t stick together. Set aside.
# Preheat oven to 400°F/200°C.
# In a pan, heat the olive oil and add the ground beef.
# Break up and stir the beef until brown.
# Add in the garlic, salt, and pepper. Stir until combined.
# Add in the crushed tomatoes and simmer until thickened, about 20 minutes.
# Sprinkle the prepared pasta with the parmesan cheese and mix.
# In a springform pan, place the rigatoni noodles standing up to fill the pan.
# Pour the sauce over the noodles and bake at 400°F/200°C for 15 minutes.
# Sprinkle the pie with the mozzarella cheese and bake for another 15 minutes at the same temperature.
# Slice and serve!
