Anelletti and Corzetti Pasta

This is the perfect dish to bring to a party or to put out on a buffet, it doesn't have to be steaming hot, great at room temperature and it has a nice presentation. This is also great for a picnic but unfortunately that's not happening here for a while, but I will keep it in mind for the summer.
It doesn't take long to put this dish together either, after you make a quick marinara sauce or quicker yet purchase a really good one, then you cook your pasta until it's very al dente.

Then it's time to mix up your filling and place it into a buttered springform pan dusted with toasted breadcrumbs.

The nice thing is you can do a meat or a vegetarian version. The first one I ever made was with out meat using ricotta, fresh mozzarella, grated parmesan and asiago cheese.

Here's what I used for the filling;
Totally adapted from The Geometry of Pasta
Marinara sauce, around 3 cups or so made with basil and garlic
3/4 lb of cooked and crumbled Italian sausage, casings removed
1 lb of anelletti cooked very al dente
1 cup of frozen peas
4 oz of diced fontinella cheese or provolone
1/2 cup of grated pecorino
1 egg
Basil, parsley, salt and pepper
Get a big bowl and add everything inside together if you have some leftover put it in a ramekin or a smaller mold.
Butter a springform pan, I used a 10 inch and dusted it with toasted breadcrumbs. Pour in the pasta mixture pressing down with the back of a spoon. Top with more grated cheese and then bake at 425F between 35 and 45 minutes. The important thing is to let it cool for at least a good hour or so, then unmold, it could then be cut into wedges or scooped out, whichever you prefer.