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Heat oven to 400°F. Bring a large pot of lightly salted water to a boil. Add rigatoni and cook 12 to 13 minutes, until al dente. Drain and rinse in cold water.
While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add onion and cook 3 minutes. Stir in crushed tomatoes, sugar, garlic salt and oregano. Bring to a simmer; cook 3 minutes. Crumble in ground beef and simmer, uncovered, 15 minutes, breaking meat into small pieces with a spoon and stirring occasionally.
Place cooled pasta in a large bowl and toss with egg and 1/2 cup of the shredded cheese. Coat a 9-inch springform pan with cooking spray. Prop up pan on its side and begin stacking noodles in pan (so they are standing on end). Return pan to upright position and gently move noodles around until they are all level.
Spoon tomato sauce onto noodles, pressing some of the sauce into centers of noodles. Place pan on a sheet of foil and bake at 400°F for 15 minutes. Sprinkle remaining 1 1/2 cups shredded cheese and the grated Parmesan over pie. Bake 15 minutes more. Cool 10 minutes. Garnish with parsley, if using.