Ingredients:
454 g box rigatoni
650 ml tomato sauce (2 1/2 - 3 cups)
2 garlic cloves, minced
1 cup chopped spinach
1 carrot, finely grated
2 cups shredded cheese (mozzarella, cheddar, feta)
Start by mincing the garlic and set it aside for the flavour to develop.
Cook the rigatoni and drain, then spray an 8" springform pan with cooking oil and stack the rigatoni on end to fill the pan. At first I thought this would be a problem keeping them upright but after placing the first few it went well. And those rigatoni in the colander were the only ones that didn't fit. I might have been able to squeeze them in but thought the sauce wouldn't go through as easily.
So once the pasta is ready stir the garlic, spinach and carrot into the sauce and start spooning it over the rigatoni. I found that after a few spoonfuls dropping the pan from a few inches onto the counter a few times helped to distribute the sauce better. Continue until all the sauce is used. I had 2 1/2 cups of sauce but a little more may have been better. Then again more might have made the pie sloppy....just randon thoughts : )
Fill the top with cheese then spray a piece of foil with oil and cover the pan. I used a mixture of three cheeses but whatever your preference is will work. Place the springform pan on a baking sheet in case of spills and bake in a 350 F oven for 40 minutes.
Then uncover and cook another 20 minutes. Broil an extra 3 or 4 minutes if you want it more golden.
And now's the hard part...waiting. You must wait a good 20 minutes before cutting if you want a nice clean wedge. Slide a knife around the outer edge of the pie and remove the ring, then cut into wedges.
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