Spaghetti pie recipe

A very nice rigatonipie

Italy is a country of food, especially the prevalence of spaghetti. Legend has it that in the 18th century there was a noodle shop near the city of Naples. Store owner Ronnie's little daughter plays rolling dough into hollow strips and drying them on the clothesline. Ronnie cooked hollow noodles and mixed them with tomato sauce. The result was a hit. And he named it after himself. So this "macaroni" pasta gradually spread to Europe and around the world.

There are many varieties of pasta. One of them is the rigatoni, which is as long as a hose and about the size of a little finger. Because of its large diameter, it is often stuffed with filling, resulting in a delicious rigatoni pie. I once saw someone call her macaroni pie "Honeycomb pie." Whether it appeals to bees or not, it certainly appeals to you.

Let's see how to make a delicious macaroni pie.

Get the stuffing ready first. Grate the potatoes and carrots into shreds.

Chop the onion into small pieces.

Pour olive oil into a wok and saute the mince until it turns brown.

Add Onions, potatoes and carrots and season with salt.

When the Onions are soft, add the tomato juice.

Add the preserved olives. Add rosemary, hot sauce, basil and parsley to taste.

Once the filling is heated, add the cheddar cheese at the end.

Now we're ready to cook the pasta. Heat the noodles for 2 minutes less according to the instructions.

I heated it up for nine minutes. Note that when the water is boiling, add the noodles, stir from time to time, and add the right amount of cold water after boiling.

Once it's done, run it under cold water.

After that, crumble the Parmesan cheese. Mix it roughly with your hands. I see that some of the squares need to be added with two tablespoons of olive oil, so that the noodles will not stick together. However, the first time I made it, I felt some oil, so I didn't add it.

Grease an 8-inch baking dish with olive oil and stand all dough on end with your hands. Look, the cross section is a hive.

The hard work begins, getting the filling into the noodles with chopsticks. Try a lot. It smells good. I was doing it, and I was swallowing.

Voila, there it is, full of filling inside and on top of the noodles. Armed to the teeth

After 15 minutes in the oven, remove and top with a thick layer of mozzarella cheese. Bake again for 15 minutes until the cheese is golden.

There it is, a big plate of macaroni pie, big enough for four, and it's delicious.

Look, the filling hidden in the tube. ⊙o⊙ Wow, that's a mouthful.

Ingredients: 400g rigatoni, 200g minced pork, 2 tablespoons olive oil, half a potato, 1 small onion, half a carrot, 500g tomato juice, a few marinated green olives, shaved in the middle. 1 TBSP basil, 1 TBSP rosemary, 1 TBSP chili sauce, 1 TBSP parsley, salt to taste, 3/4 cup Parmesan cheese, 3/4 cup Cheddar cheese (or ricotta cheese), 200g mozzarella cheese

Practice:

1. To prepare the filling, rub the potatoes and carrots into shreds. Chop the onion into small pieces.

2. Put olive oil in a wok, add minced meat and stir-fry until it turns brown.

3. Add vegetables.

4. Add tomato juice.

5. Add the green olives, then add the various seasonings. Bring to a boil and stop. A small amount of water can be added in the middle.

6. Cook the pasta and heat the noodles for two minutes less as instructed.

7. Once cooked, run under cold water.

8. Add chopped Parmesan cheese to the noodles and stir.

9. Grease a baking tray with butter. I rub the olive oil directly.

10. Add filling, filling with chopsticks.

11. Preheat the oven to 200 degrees (I used 180 degrees) for 15 minutes.

12. Bake with thick grated mozzarella cheese and bake for 15 minutes until golden brown.

The surface is brushed, like a pizza.

With bitter chrysanthemum, with a slight aroma.