Baked Rigatoni Cake

Makes: 8 to 10 serving

Ingredients:
1 pound rigatoni pasta (I can’t find it in grocery store so I used tortiglioni; it is smaller and longer)
1 pound ground beef
1 (4 lings) pound hot Italian sausage, casings removed
1 medium onion, chopped
2 cloves garlic, minced
2 (16 ounce) jars Prego® Traditional pasta sauce
1 cup grated parmesan cheese
5 sliced provolone cheese
8 ounces grated mozzarella cheese
Salt and sugar to taste

Directions:
1. Bring 6 quarts of water to boil, add a pinch of salt and 1 tablespoon of vegetable oil. Add the pasta to boiling water, stir gently. Cook until slightly underdone about 12 minutes. Drain, rinse in cold water, and drain well.

2. In a large skillet brown beef and stirring to break up the meat; drain off excess fat and set aside. Heat 1 tablespoon of olive oil, brown sausage and breaking up, until cooked through. Add onion and cook until tender. Add garlic cook for a minute. Add pasta sauce and beef, season with salt and sugar, cook until hot.

3. Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end.

Pour half of meat sauce over the pasta. Push the meat sauce into the pasta holes filling each one up. (I used chopstick) Bake in preheat oven at 400 degree F for 15 minutes. Lay 5 slices of provolone cheese and sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold. Cut into wedges and serve with remaining meat sauce.