You guys have seen this recipe on the internet. It's that recipe where all of the rigatoni pasta are standing up straight and you make it in a springform pan. Not only has “Rigatoni Pie” been filling up social media feeds for a while, but it also tugs at the heartstrings of culinary producer Jeanette's Italian-American food lovin' heart. She loves baked ziti and has literally turned into an Italian grandma who has a basement filled with tomato sauce cans that were on sale. So she is probably the PERFECT person to give this one a test.For more, follow the hashtag #RachaelRayShow , #DoesThisWork and #JeanetteDoesThisWorkMore from Donal Skehan:http://bit.ly/SUBSCRIBEDonalhttps://www.youtube.com/watch?v=GDZAUuDYlr0Recipe: https://www.rachaelrayshow.com/rigatonipieINGREDIENTS¼ cup olive oil, divided1 medium yellow onion, chopped3 cloves garlic, chopped½ pound ground beef½ pound ground porkSalt and pepper, to taste½ cup red wineOne 28-ounce can crushed tomatoes4 to 5 large basil leaves1½ pounds rigatoni pasta½ cup grated Parmigiano-ReggianoOne 16-ounce container ricotta1 egg2 cups mozzarella, shredded"Does This Work!?"—hosted by senior culinary producer Jeanette Donnarumma—delves into the great big world of trendy, viral recipes that may or may not work. Don't miss a minute of her delicious hits and messy misses by subscribing here.https://www.youtube.com/channel/UCtbkymRCxreyNHb_ON2FCsQ?sub_confirmation=1