If you love lasagna, you'll love this new take on an old classic. Instead of using the typical noodle, you'll use rigatoni and stuff it with mozzarella and pasta sauce.
You'' start off by heating the oven to 375 degrees.
In a large pan, heat the oil and brown the ground beef. When cooked through, remove from the pan. Add the onion, celery, and carrot cooking until soft.
Cook the rigatoni 1-2 minutes just shy of al dente then drain well. Arrange pasta upright in a lightly oiled 8 inch springform pan.
Next, cut 1/2" mozzarella strips into rigatoni (or tear mozzarella balls in half). Top with a generous layer of sauce and layer with the sliced mozzarella. Top with grated parmesan.
Top with pasta sauce.
Top with remaining mozzarella cheese.
Bake for 30-40 min or until cheese is golden. Let rest for 5-10 min.