When I first saw a version of the recipe below, I was amazed. It’s such a fantastic idea to present pasta and meat this way! My version of the recipe is below (it’s almost the same as the original but only a little less on the comfort-food scale, because it’s important to keep ourselves in shape all summer long ) Just a note to use “normal sized” rigatoni. I bought the extra large ones, but they sort of flopped a little bit, so please do use the normal ones
450 g rigatoni pasta
400 g minced meat (beef or lamb, up to you)
500 g diced tomatoes in juice (canned)
1 medium onion, finely diced
2 tbs tomato paste
3 tbs tomato sauce
2 tbs barbecue sauce
1 tbs oil
handful of Parmesan (up to a cup)
3/4 cup mozzarella cheese
salt, pepper, baharat to taste
In a large saucepan, bring water to a boil.
Add in a large pinch of salt and the oil.
Follow with the rigatoni and cook to al dante.
Drain and set aside to cool.
Meanwhile, add in the meat, spices and onion into a non-stick pan and cook on medium high heat until the onion softens.
Add in the sauces and crushed tomatoes, then cover and simmer on medium heat until the sauce thickens.
Preheat the oven to 200 degrees celcius.
Meanwhile, stand each pasta on it’s end in an 8″ springform pan. Be sure to tightly pack ‘em!
Place a handful of grated Parmesan on top.
Spoon in the meat sauce, making sure to push it in into all the pasta.
Bake the pie for 15 minutes.
Remove form the oven and add the grated mozzarella on top.
Return to the oven and bake for a further 10 – 15 minutes.
When the cheese is golden brown, remove from the oven and leave aside to cool slightly.
Run a knife around the edge to loosen the pie, then unmould.
Cut into wedges and serve with any remaining sauce, or a fresh salad.
As for being tagged… I’ve answered 10 questions and tagged the next five answerers! Hope you enjoy my answers as much as you enjoy the recipe above
Describe yourself in 7 words…
1. Proud and happy amatullah
2. Teacher & student (that’s 1 word you see, because it’s both ways)
3. Chef (& explorer of new dishes)
6. Designer (from weddings, to interior, to web)
7. Makeup artist (and fashionista of course)
What keeps you up at night?
My dreams of course (see next question). Asides from that, I stay up late blogging, reading, and doing other important things like remembering all the dishes I’ve cooked and need to write the recipe for, remembering what I need to cook/do/make/call/go to/email tomorrow. I’m like that.
Who would you like to be?
“fati the owner and founder of…” then you insert words such as Orphanage; Restaurant; Catering; School; etc.
What are you wearing now?
Duh, a blue nightie with huge lettering CUTE IS WHAT I AM (it’s true )
What scares you?
Every walking beast on earth that is not human. I mean from the grasshoppers and stick insects, to spiders, snakes, lions, horses, cows, dogs, chickens, ducks, everything: you name it, I’m scared of it… okay, a few exemptions: flies (I love it when the splat), mosquitoes (see flies), and kittens (after filing back their claws).
What are the best and worst things about blogging?
Best thing about blogging would have to be all the comments you lovely people leave me! It’s so nice to know the insights/ideas/support/constructive criticism, etc, that you all have to say
Worst thing is the time it takes. I sometimes wish it took a little quicker. Maybe I’m just a bit of a perfectionist(ish) so it takes me forever to complete a blog post
What is the last website you looked at?
Ehm, being the I.T.ist I am, cough, I have too many sites open…. in my tabs I’ve gmail (can’t live without it), Taste dot com dot au, Woman’s Day (only because I saw a commenter on Eva’s blog from there), and of course I was just at Chica’s blog reading the questions over again!
If you could change one thing about yourself, what would it be?
Ehm. Where do I start? My intelligence, of course. If I had higher capabilities (intellectually) I’d find ways to earn lots of money so I can live my dreams (see question 2). Since I can only choose one thing, I won’t make a mention of the rest!
Slankets, yes or no?
I didn’t even know it was called a slanket! NO. And sorry for my poor vocab (I call those body blankets).
Tell us something about the person who tagged you…
Chica is living my dream. Going from city life in London to being a Spanish Chica on a mountain, living in the house she and her husband “built”. She’s got gorgeous tiles in her house, and an amaaazing grapevine I’d like to make dolma and yabraq from one day! She’s talented in cooking and sewing. Thank you Chica for tagging me
I’ll pass on this tag to the following 5 bloggers.. hope you haven’t been tagged before so the fun can spread around:
Samah from Good Cooks
Sawsan from Chef in Disguise
Ksenia from Saffron and Honey
Steph from A Dash of Sugar and Spice
Florence & Freddie from Florence & Freddie (who would’ve thought?)