Rigatoni Pie

I saw this and wanted to make it with Marcella Hazan's sauce.  I prepared it as per recipe in the link.  It is my favorite sauce for pasta, I think because of the butter.  

• 2 tablespoons extra-virgin olive oil
• Pasta sauce
• 500 grams rigatoni (I ended up only using half)
• 4 cups part-skim mozzarella & extra-old white cheddar, grated
• 1 cup Parmigiano-Reggiano cheese, freshly grated

Preheat the oven to 375°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 6 - 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 a spatula  Sprinkle the pasta with the mozzarella, cheddar 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.

It looks impressive when unmolded and would be nice to serve for company, for sure.  

It tasted yummy.  Being so few ingredients, the sauce should be the star and it was.  The pasta held up and was not mushy at all.  We really enjoyed this meal and it wasn't too much work to put together.