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
Scale
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.
