1 lb rigatoni
2 tbsp olive oil
1 lb ground beef
2 garlic cloves, crushed
Fresh ground pepper and salt, to taste
1 28oz can crushed tomatoes
Butter, for greasing pan
1 cup grated Parmesan cheese
8oz grated mozzarella cheese
9 inch springform pan is required
Heat up a large pot of salted water until boiling and cook pasta according to cooking instructions, minus 2 minutes. Drain, then rinse with cold water and drain again completely. Toss pasta with 1 tbsp olive oil.
Heat the remaining 1 tbsp of oil in a skillet on medium high heat. Add the ground beef and cook until browned. Add garlic, salt and pepper to season. Cook for an additional minute.
Add the crushed tomatoes and simmer until thickened, about 20 minutes. Preheat oven to 400F. Toss pasta with Parmesan cheese and butter a 9 inch pan. Pack pasta into the pan on ends and spread meat sauce on pasta. Press into pasta and fill.
Bake in the oven for 15 minutes, then spread mozzarella on top and bake until cheese is golden brown and melted. Let sit for 15 minutes. Loosen the pasta around the edge with a knife and unmold.
Cut into wedges and serve with remaining sauce.