Directions

In a large pot of salted boiling water, cook pasta a few minutes less than what the package directions call for so that the pasta is slightly underdone. Use a big enough pot to ensure that the pasta will not stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.

Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground meat. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.

Add crushed tomatoes; simmer until thickened, about 20 minutes.

Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.

Push the meat sauce into the pasta holes filling each one up. I used a chopstick. This task will be the one step that takes the most time.

Place in a 400 degree oven for 15 minutes. 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.

I only removed the pan's ring & left the botton of the pan on. I then served it on a cake pedestal.

Cut into wedges and serve with any remaining meat sauce you might have.