Cool pasta bake

Ingredients for 6 servings:

• 1 ½ bottles of tomatoes, pureed
• 500 g Rigatoni, more pasta if needed
• 200 g Parmesan, freshly grated
• 450 g mozzarella or Gouda, grated
• 1 tbsp olive oil
• 1 tbsp oregano
• 1 clove(s) garlic, pressed or chopped
• some salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

A round cake tin with an insertable bottom is required!

Mix the passata with oil, oregano, and garlic to make a sauce, bring to a boil, and season with salt and pepper. I always simmer for about 2 hours, stirring occasionally. Now cook the pasta however you like best. Drain the pasta water and let the pasta cool in the pot. Then toss well with the Parmesan cheese. Insert the bottom of the cake tin and stand the tin upright. Stack the pasta right up to the top, always in the same direction, see picture. Then place the tin on the table as usual, pour the sauce over the pasta, filling it as much as possible. Finally, spread the cheese evenly over the surface. Bake for about 40 minutes at 180°C (top/bottom heat). Then let it cool briefly. Carefully remove the tin. Continue cooling and allow it to set. Then cut the casserole like a cake and serve using a cake server. Enjoy!