This recipe actually isn't for bread the title refers to the crusty cheesy bread on top. The first time I made this Steve took a big bite of the bread and he said "wow!" This never happens. I was so impressed with myself. So this dish is now known as Wow Bread instead of Pasta In the Round.
1 onion chopped
1 big can of diced tomatoes
1 cup heavy cream
1/2 pound frozen peas
1 lb. Rigatoni
Butter
Parmesan cheese
2 cups to 1 lb of Mozzarella cheese
day old french bread
Grease a 10 in. spring form pan. Line with thin slices of bread, reserving enough to cover the top. Start a big pot of water to boil for Rigatoni. Melt about 1 Tbs butter in a saute pan, cook onion until it starts to urn transparent. Add tomatoes and heavy cream. Bring to a boil and let simmer for about 10 mins. Cook Rigatoni to a pretty hearty al dente (with bite). Add the peas to the sauce. Drain pasta. Toss pasta and sauce together, add Mozzarella. Pour mixture in pan and top with bread (be sure you put the pan on a cookie sheet). Dot the top generously with butter and sprinkle with Parmesan cheese. Bake at 375 for about 20 mins. or until the wow bread on top is golden brown.
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