4 cups of pasta sauce
1 pound rigatoni pasta
2 tbsp vegetable oil
1/2 cup freshly grated parmesan cheese
2 cups shredded mozzarella
2 cups spinach
10-15 slices of pepperoni
1 tsp dried basil.
Special note: A spring form pan is ideal for this, but, if like me you don't have one, you can use a casserole dish. Be sure the sides are straight up and down, not a gradual slope, otherwise the pasta will not come out. Grease the dish well!
Cook the rigatoni until it's slightly underdone. Drain, and run under cold water. Once rigatoni has cooled, arrange in the dish, tightly packing them, and standing them on their ends. Next, you can use a bag to pipe the sauce into the noodles, and then add a layer over top of the full noodles.
Now add your toppings. I used a layer of spinach over the sauce, then a layer of shredded mozzarella & parmesan cheese, then arranged sliced pepperoni on top. Last, I placed a few pieces of shredded cheese over that, and sprinkled some dried basil over top.
Prior to placing in the oven, I used a butter knife to separate ingredients from the side of the dish.
Bake at 400 for 20 - 25 minutes or until cheese is browned and bubbly.
After it's cooked, again using a butter knife, slide around edge, separating from the edge of the dish.
Let cool about 15 minutes.
Once cooled, place a plate on top of dish, flip upside down onto plate, quickly place a second plate on top of the bottom of noodles, and quickly flip again. Remove the first plate from the top of the pizza and let stand about 5 minutes before cutting.