Baked Rigatoni Pie

Ingredients:

1 lb Organic Rigatoni al dente you still want them firm.

3 Tbsp Organic Butter, melted
1 Tbsp reserved

1 Organic egg

1/2 cup Oragnic Ricotta Cheese

1/2 cup Sour Cream

1 (15 Ounce) Jar Organic Alfredo Sauce

1 Tbsp basil pesto sauce

1/4 tsp garlic powder

1/4 tsp Fine Sea Salt

1/2 tsp Freshly Cracked Black Pepper

1 cup Finely Grated Parmigiano Reggiano Cheese (aged 12-24 months)
1 Tbsp reserved

2 Tbsp
Italian Parsley divided

1 Tbsp Multigrain bread crumps optional
1 Tbsp Panko bread crumbs

Directions:

Heat oven to 400 degrees F.
Coat the bottom and sides of a 10-inch spring form pan with olive oil.

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Mix bread crumbs, reserved melted butter and parsley save for later.

Toss together the rigatoni, melted butter and reserved parmesan until combined.
Stand the rigatoni vertically in the spring form pan. Hold pan on an angle to make this easier.

In a large bowl combine, egg, ricotta, sour cream, Alfredo, basil pesto, garlic powder salt and pepper mix until well combined.

Slowly pour sauce mixture on top and tap pan on table top to help mixture fall in the rigatoni.
Keep doing this until all the sauce is poured on top.
Sprinkle parmesan on top. bake 30-40 minutes until bubbly.

The last 5-10 minutes add bread crumb mixture.

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When you take the pan out of the oven let rest 10 minutes.

Garnishes Parsley, Shredded parmesan and Creamy Pesto sauce).