Pasta Cake Food

RIGATONI PIE

Steps:

• Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.
• Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
• Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
• Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.

PASTA POUND CAKE

Steps:

• For the cake: Preheat the oven to 425 degrees F. Generously spray the inside of a 12-cup bundt pan with nonstick cooking spray.
• Bring a pot of heavily salted water to a boil. Add the spaghetti and cook until not quite al dente according to the package instructions.
• Meanwhile, combine the eggs with the Parmesan and Pecorino in a large bowl. Whisk in 1 teaspoon salt and 1 tablespoon pepper.
• Drain the pasta and discard the cooking liquid. Pour the pasta into the egg mixture and toss thoroughly to combine. Once the pasta is evenly coated, pour it into the prepared bundt pan. Gently press the pasta into an even layer.
• Bake until the pasta cake is firm and some strands of pasta have turned golden brown, about 20 minutes. Let cool in the pan for 10 minutes, then invert the cake onto a large serving platter.
• For the toppings: Melt the butter in a large saucepan over medium heat. Whisk in the flour until a smooth paste forms. Cook the roux, stirring frequently, until it begins to smell like toasted nuts, 1 to 2 minutes. Pour in the milk, continuously whisking. Reduce the heat and simmer until a thick sauce forms, about 3 minutes. Whisk in the Cheddar and grated Parmesan and stir until melted, loosening with 1 to 2 tablespoons of milk if needed. Sprinkle with salt to taste. Allow to cool slightly before topping the cake.
• Decorate the cake with the cheese sauce. Allow the cheese "icing" to drip down the sides of the cake slightly. Top with the Parmesan shreds and basil to resemble sprinkles. Slice the cake into wedges and serve warm, with extra sauce on the side if desired.

PASTA CAKE

Steps:

• Preheat oven to 325 degrees. Generously butter an 8-inch springform pan; set aside. Bring a large pot of water to a boil; add salt and pasta. Cook pasta until almost al dente. Drain, rinse under cold running water, and drain again. Transfer to a large bowl, and stir in red pepper and spinach; set aside.
• In another large bowl, stir to combine ricotta, eggs, basil, pecorino, garlic, and nutmeg; season with 1 teaspoon salt and pepper. Transfer to bowl with pasta, and gently stir until well combined. Transfer to prepared pan. Smooth top, and sprinkle with Parmesan. Bake until firm to the touch and the top is golden brown, 40 to 50 minutes. Let stand 10 minutes before unmolding, and serve warm or at room temperature.