RIGATONI PIZZA PIE

Steps:

• Preheat oven to 425 degrees. Grease a 9-inch springform pan with olive oil and place on a parchment-lined baking sheet.
• In a large pot of salted boiling water, cook pasta until tender but still underdone, about 3-4 minutes less than recommended time on the package. Drain and transfer to a large bowl. Let cool slightly, then toss with 1 tablespoon olive oil and 1 cup parmesan. Set aside.
• Tightly pack pasta into springform pan, standing each piece on end. Spread meat sauce on top of pasta, pushing sauce into pasta holes.
• Top with mozzarella and pepperoni and transfer to oven.
• Bake 20-25 minutes, until pepperoni becomes browned in places and pasta on the edges of pan turn deeply golden and crisp.
• Remove from oven and top with remaining 2 tablespoons parmesan.
• Let rest 10 minutes, run knife around edge of pan to loosen, and unmold. Slice into wedges and serve warm.