If you are searching for a cozy, comforting dish that’s both stunning to serve and irresistible to eat, this Pasta Pie Recipe is an absolute winner. Imagine al dente rigatoni pasta standing tall and filled with creamy ricotta, then smothered in a rich, flavorful meat sauce and topped with bubbling mozzarella and Parmesan cheese. It’s a meal that brings warmth to your kitchen and a smile to everyone’s face. Perfect for family dinners or serving guests, this pasta pie brings all the best parts of Italian-American comfort food together in one glorious bite.
Ingredients You’ll Need
This Pasta Pie Recipe uses simple yet essential ingredients that each play a key role in building vibrant flavor, satisfying texture, and an inviting golden finish. From the pasta to the cheese, every component is thoughtfully chosen.
- 12 ounces rigatoni pasta: The hollow tubes are perfect for piping with ricotta and holding sauce.
- 1 tablespoon olive oil: Prevents the pasta from sticking and adds a mild fruity note.
- 1 pound ground beef or Italian sausage: Provides a hearty, savory base for the sauce.
- 2 garlic cloves (minced): Adds aromatic depth and a slight spicy warmth.
- 1 (24-ounce) jar marinara or pasta sauce: The tomato sauce brings acidity and sweetness to balance richness.
- ½ teaspoon dried oregano: Classic Italian herb that brightens the sauce.
- ¼ teaspoon red pepper flakes (optional): For a gentle kick of heat if you like spice.
- Salt and pepper to taste: Essential seasonings that enhance all other flavors.
- 1 cup ricotta cheese: Creamy and mild, perfect for stuffing pasta tubes.
- 1½ cups shredded mozzarella cheese: Melts beautifully for that gooey, stretchy topping.
- ½ cup grated Parmesan cheese: Adds a nutty, salty finish with depth.
- Fresh basil or parsley for garnish (optional): Adds brightness and a fresh, herbal note on top.
How to Make Pasta Pie Recipe
Step 1: Cook and Prepare the Pasta
Start by preheating your oven to 375°F. Boil the rigatoni in salted water until it reaches that perfect al dente texture — firm yet tender. Once drained, toss the pasta with olive oil; this little trick keeps the tubes separate and slick for easy handling. Now here’s the fun part: stand each rigatoni upright in a greased 9-inch springform pan and pack them tightly, forming the sturdy “pie crust.” It takes a bit of patience, but the vertical arrangement is what makes this dish so visually impressive and delicious.
Step 2: Make the Meat Sauce
While the pasta cooks, brown your choice of ground beef or Italian sausage over medium heat in a large skillet. Once it’s fully cooked and nicely caramelized, drain any excess fat to keep the sauce from becoming greasy. Stir in minced garlic, the marinara sauce, oregano, red pepper flakes if you’re using them, along with salt and pepper. Let this savory mixture simmer gently for about 5 to 10 minutes so all the flavors meld together into a rich, comforting sauce that hugs each pasta tube perfectly.
Step 3: Fill and Assemble the Pie
Grab a piping bag or simply snip a corner off a zip-top bag and fill it with creamy ricotta cheese. Now, carefully pipe a dollop of ricotta into each of those perfectly standing rigatoni tubes. This cheesy surprise is what makes the pasta pie truly decadent. Next, pour the meat sauce over the entire pasta arrangement, spreading it evenly so every tube is covered in luscious tomato goodness. Top with a generous layer of shredded mozzarella and grated Parmesan, because let’s be honest — cheese on top is non-negotiable.
Step 4: Bake and Rest
Place your springform pan onto a baking sheet to catch any drips and slide it into the preheated oven. Bake for 25 to 30 minutes, until the cheese is melted, bubbling, and golden brown. The aroma will fill your kitchen with pure joy. Once it’s done, let it rest for 10 minutes before releasing the springform and slicing into it. This resting period helps the cheese set slightly for cleaner, more beautiful slices every time.
How to Serve Pasta Pie Recipe
Garnishes
Calling all fresh herb lovers — a sprinkle of chopped basil or parsley on top of your pasta pie adds a fresh, herbaceous contrast to the rich, cheesy dish. It’s simple but makes your presentation pop and gives every bite a fresh burst of flavor.
Side Dishes
This pasta pie is hearty enough to be a meal on its own, but pairing it with a crisp green salad or roasted vegetables brings vibrant texture and balance to the table. A light vinaigrette-dressed arugula or a tangy Caesar salad would complement the richness perfectly.
Creative Ways to Present
Why not turn dinner into an occasion? Serve pasta pie slices on rustic wooden boards or pretty ceramic plates, paired with a glass of your favorite red wine. For an extra touch, drizzle some high-quality olive oil or a dollop of fresh ricotta on the side. The visual appeal and fantastic flavors make it ideal for sharing and impressing guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though that’s rare!), cover tightly with plastic wrap or foil and store in the refrigerator. The pasta pie maintains its lovely texture and flavor for up to 3 days, making it an effortless lunch or dinner option.
Freezing
Freeze individual slices wrapped well in plastic and aluminum foil or placed in airtight containers. They’ll keep perfectly for up to 2 months. Just label them so you can enjoy this delicious pasta pie whenever a craving strikes.
Reheating
To reheat, gently warm slices in a preheated oven at 350°F for about 15 to 20 minutes until hot and melty again. This method ensures the cheese stays bubbly and doesn’t become rubbery, unlike microwaving. For a quick option, the microwave works too—just cover your slice to keep moisture in.
FAQs
Can I use another pasta shape instead of rigatoni?
Absolutely! Rigatoni works best for standing upright and filling, but tubular pasta like penne or ziti can also work. The key is having hollow pasta to pipe the ricotta into, which adds that special surprise in each bite.
Is there a vegetarian version of this Pasta Pie Recipe?
Yes! Simply replace the meat with sautéed vegetables like mushrooms, spinach, zucchini, or eggplant. You can also add lentils or plant-based meat substitutes for a savory, satisfying alternative.
Can I prepare the pasta pie ahead and bake later?
You can assemble everything up to baking, then cover and refrigerate for a few hours before baking. Just add a few extra minutes to the bake time since it will be going in cold.
What if I don’t have a springform pan?
A deep round cake pan or even a small casserole dish works in a pinch. Just keep in mind assembling and unmolding might be a bit trickier, and serving slices won’t be as neat.
Can I add extra vegetables to the meat sauce?
Definitely! Adding sautéed spinach, mushrooms, or even finely chopped bell peppers boosts nutrition and flavor. Just cook them with the garlic before stirring in the marinara sauce.
Final Thoughts
This Pasta Pie Recipe is more than just a meal; it’s a celebration of comfort, flavor, and the joy of sharing good food. Each slice offers a perfect balance of texture and taste that feels both special and homey. I can’t recommend it enough for anyone who wants to wow their family or friends with a hearty yet elegant dish. Give it a try — I promise it’ll become a beloved classic in your cooking rotation!
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Pasta Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This delicious Pasta Pie Recipe features rigatoni pasta stood upright in a springform pan, filled with ricotta cheese, savory meat sauce, and topped with melted mozzarella and Parmesan. Baked to perfection, it’s a hearty, cheesy Italian-American main course perfect for family dinners or special occasions.
Ingredients
Pasta Base
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
Meat Sauce
- 1 pound ground beef or Italian sausage
- 2 garlic cloves, minced
- 1 (24-ounce) jar marinara or pasta sauce
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Cheeses
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- Fresh basil or parsley (optional)
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the rigatoni pasta in salted boiling water until al dente, then drain well and toss with olive oil to keep the noodles from sticking.
- Arrange Pasta in Pan: Grease a 9-inch springform pan and stand the rigatoni upright inside the pan, packing them tightly together to form the base of the pie.
- Prepare Meat Sauce: In a large skillet over medium heat, cook the ground beef or Italian sausage until browned and fully cooked. Drain off any excess fat. Stir in the minced garlic, marinara sauce, dried oregano, red pepper flakes if using, and salt and pepper to taste. Simmer the sauce for 5 to 10 minutes to combine the flavors.
- Fill Pasta with Ricotta: Spoon the ricotta cheese into a piping bag or a zip-top bag with a corner snipped off. Pipe a small amount of ricotta into the hollow center of each standing rigatoni tube.
- Assemble the Pie: Pour the meat sauce evenly over the packed pasta tubes, spreading it gently with a spatula to cover the entire surface. Sprinkle the shredded mozzarella and grated Parmesan cheese uniformly on top.
- Bake: Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 25 to 30 minutes, or until the cheese on top is melted, bubbly, and golden.
- Rest and Serve: Remove from the oven and let the pasta pie rest for about 10 minutes. Carefully release the springform pan sides, garnish with fresh basil or parsley if desired, slice, and serve warm.
Notes
- Using a springform pan makes slicing and serving much easier and maintains the pie shape.
- Ricotta cheese can be substituted with cottage cheese for a lighter option.
- For additional nutrition and flavor, consider adding chopped spinach or mushrooms to the meat sauce.
