1 tablespoon extra-virgin olive oil
1 pound ground turkey
3 cloves garlic, minced
1 pinch crushed red pepper flakes
1 pinch coarse salt and freshly ground pepper
1 (28 ounce) can whole peeled tomatoes, crushed into small bits
1 pound rigatoni pasta
1 cup grated parmesan cheese
2 cups give or take shredded mozzarella cheese

1 tablespoon extra-virgin olive oil 1 pound ground turkey 3 cloves garlic, minced 1 pinch crushed red pepper flakes 1 pinch coarse salt and freshly ground pepper 1 (28 ounce) can whole peeled tomatoes, crushed into small bits 1 pound rigatoni pasta 1 cup grated parmesan cheese 2 cup s give or take shredded mozzarella cheese

1. Preheat oven to 400.
2. Heat the oil in large skillet over medium-high. Add the turkey and cook until it's browned all over, about 5 minutes. Add the garlic, crushed red pepper, and a good pinch of salt and pepper. Sauté another minute. Then add the crushed tomatoes and simmer on medium until thickened, about 20 minutes.
3. In the meantime, cook the rigatoni until it's slightly underdone, about 8 min. Drain and rinse with cool water. Toss with parmesan cheese. Lightly oil a 9-inch spring form pan. Tightly pack the rigatoni in the pan, standing on their ends. This can get a little tricky and messy, keep a moist paper towel handy to wipe away the cheese from your hands when needed.
4. Pour the meat sauce over the pasta. Push the meat down into the holes as best you can.
5. Slide into the oven for 15 minutes. Remove, top with mozzarella cheese, and bake another 10 to 15 minutes, or until cheese is browned and bubbly.
6. Let sit 15 minutes before slicing and serving!