Name: Stuffed Rigatoni Pasta Pie Recipe
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 10 Ounces rigatoni pasta (cooked to al dente as per package instructions); 1 Pound ground beef; 1 Tablespoon olive oil; ½ Cup yellow onion (diced); 3 Cloves garlic (large, minced); 14 Ounces diced tomatoes (petite diced); 28 Ounces crushed tomatoes; 14 Ounces tomato sauce; 2 Teaspoons dried basil; 1 Teaspoon dried oregano; ½ Teaspoon red pepper flakes (optional); ½ Teaspoon kosher salt; ¼ Teaspoon black pepper; 15 Ounces ricotta cheese; 1 egg (lightly beaten); ½ Cup parmesan cheese (freshly grated); 3 Tablespoons fresh basil (chopped); ¼ Teaspoon salt; ¼ Teaspoon black pepper; 2 Cups mozzarella cheese (freshly shredded); fresh basil (chopped, for garnish); parmesan cheese (freshly grated, for garnish)

Jump to Recipe· 4.1 from 205 reviews

If you are craving a show-stopping Italian comfort dish that will wow your friends and family, this Stuffed Rigatoni Pasta Pie Recipe is the answer. Imagine perfectly cooked rigatoni tubes filled with a luscious ricotta and herb mixture, nestled tightly in a springform pan, and enveloped in a rich, homemade tomato and beef sauce. Topped with melty mozzarella and baked to golden perfection, this pie is as delightful to eat as it is stunning to serve. It’s a fun and creative twist on traditional pasta that brings all the cozy, cheesy, and savory vibes to your dinner table in the most delicious way possible.

Ingredients You'll Need

A round deep-dish lasagna with a golden-brown bubbly top layer of melted cheese lightly sprinkled with grated cheese and thin green basil strips. One triangular slice is lifted out at the front on a spatula, showing at least four thick layers inside with visible melted white cheese strings stretching from the main dish to the slice. The lasagna sits on white parchment paper on a white marbled surface. Nearby, there is a small white bowl filled with pale grated cheese, and a part of a white dish with chunky red sauce is visible at the top right. A woman's hand with a green and white patterned cloth is holding the spatula photo taken with an iphone --ar 4:5 --v 7

Gathering simple, everyday ingredients is key to creating this magical Stuffed Rigatoni Pasta Pie Recipe. Each ingredient plays a crucial role, whether it’s the tender pasta holding the cheesy filling or the aromatic herbs that infuse every bite with classic Italian flair.

10 Ounces rigatoni pasta: Cooked al dente to provide the perfect sturdy shell for the cheese filling.

1 Pound ground beef: Adds hearty, rich flavor and texture to the tomato sauce base.
1 Tablespoon olive oil: Sauté onions and garlic to build the sauce’s flavorful foundation.
½ Cup yellow onion, diced: Provides sweetness and depth when softened.

3 Cloves garlic, minced: Offers aromatic warmth that elevates the sauce beautifully.
14 Ounces petite diced tomatoes: Adds texture and bursts of fresh tomato flavor.
28 Ounces crushed tomatoes: Creates the sauce’s rich and smooth body.

14 Ounces tomato sauce: Enhances thickness and cohesive tomato goodness.
2 Teaspoons dried basil: A fragrant herb that brings classic Italian taste.
1 Teaspoon dried oregano: Adds an earthy, slightly minty note to the sauce.

½ Teaspoon red pepper flakes (optional): For a subtle, spicy kick if you like heat.
½ Teaspoon kosher salt: Balances the flavors perfectly.
¼ Teaspoon black pepper: Adds mild warmth and depth.
15 Ounces ricotta cheese: The creamy, dreamy filling for the rigatoni tubes.
1 egg, lightly beaten: Helps bind the ricotta filling for perfect texture.

½ Cup parmesan cheese, freshly grated: Provides a salty, nutty richness inside the filling.
3 Tablespoons fresh basil, chopped: Freshness and bright flavor in every cheesy bite.
¼ Teaspoon salt: Fine-tunes the filling seasoning.
¼ Teaspoon black pepper: Adds subtle spice to the filling.

2 Cups mozzarella cheese, freshly shredded: Melts beautifully over the assembled pie for that gooey, bubbly finish.
Fresh basil and parmesan cheese for garnish: To add color, aroma, and extra flavor just before serving.

How to Make Stuffed Rigatoni Pasta Pie Recipe

Step 1: Make the Sauce

Begin by browning the ground beef in a large pot over medium-high heat, breaking it into small pieces for even cooking. Once browned, drain excess fat and set the beef aside. Then, in the same pot, warm olive oil and sauté diced onions until soft and translucent, about 3 minutes. Add the garlic and cook for another minute, stirring so it doesn’t burn. Next, stir in the petite diced tomatoes, crushed tomatoes, tomato sauce, and the browned beef. Sprinkle in dried basil, oregano, red pepper flakes (if using), salt, and pepper. Bring the sauce to a gentle boil, then reduce heat to low and let everything simmer uncovered for 15 to 20 minutes. This slow simmer will intensify the flavors and reduce the sauce to a lovely thickness.

Step 2: Preheat and Prepare Cheese Filling

While the sauce is simmering, preheat your oven to 350°F (175°C). In a mixing bowl, combine ricotta cheese, beaten egg, freshly grated parmesan, chopped basil, and season with salt and pepper. This creamy cheese blend is going to be the heart of your Stuffed Rigatoni Pasta Pie Recipe, so mix it thoroughly until smooth and well blended. Transfer the mixture into a pastry or Ziploc bag, snip a small corner off one side, and you're ready to pipe the filling directly into each rigatoni piece.

Step 3: Prepare and Fill the Rigatoni

Make sure your rigatoni is cooked just to al dente—firm enough to hold its shape but tender for biting. Grease the inside of an 8-inch springform pan with nonstick spray to ensure your pasta pie will release beautifully after baking. Next, tilt the pan on its side at a 45-degree angle—this helps the rigatoni stack snugly and evenly. Now comes the fun part: pipe the ricotta mixture into each rigatoni tube, filling them from end to end. Stand each stuffed noodle upright in the pan starting from the bottom. Once all filled rigatoni are placed in the pan, gently create a small space in the center to help hold sauce and cheese while ensuring an even pie structure.

Step 4: Assemble and Bake the Pie

Place the springform pan flat on a parchment-lined baking sheet for easy handling. Sprinkle a few tablespoons of shredded mozzarella over the top of the filled pasta, then gently rock the pan back and forth so the cheese settles between the rigatoni crevices. Pour 1 to 2 cups of your homemade beef and tomato sauce over the noodles, spreading the sauce around with the back of a spoon to fill all the in-between spaces. Add another cup of sauce on top, followed by the rest of the mozzarella cheese. Cover the pasta pie loosely with aluminum foil and bake at 350°F for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes, allowing the cheese to bubble and brown. Finally, switch your oven to low broil and broil for 3 to 5 minutes more to get that golden, slightly crispy top layer that makes this recipe irresistible.

Step 5: Cool, Slice, and Serve

Once out of the oven, let the pie cool for 15 minutes before removing the springform sides—this resting time helps everything set nicely and makes slicing easier. Garnish each slice with fresh chopped basil and a sprinkle of parmesan cheese for that fresh, vibrant finish. Serve with extra sauce on the side for those who love every bite dripping with tomato goodness.

How to Serve Stuffed Rigatoni Pasta Pie Recipe

The image shows slices of lasagna on two white plates, each slice with three visible layers: a bottom pasta layer, a middle meat and sauce layer with a rich red color and chunky texture, and a top melted cheese layer browned in spots with sprinkled white cheese and thin green basil leaves. Each slice is placed with a silver fork resting on the plate. There is a white bowl filled with red meat sauce with a spoon inside it at the top right corner. At the bottom, there is a round black pan with a partly eaten lasagna, showing melted cheese and sauce layers inside. Two small white bowls are filled with grated cheese and chopped green herbs, placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil and grated parmesan cheese are perfect to sprinkle over each slice. They add a pop of color and introduce bright, herbal notes that contrast wonderfully with the rich tomato sauce and melty cheese. A drizzle of extra virgin olive oil or a few red pepper flakes can also elevate each serving without overpowering the flavors.

Side Dishes

This stuffed rigatoni pie pairs delightfully well with crisp green salads, like arugula tossed with lemon vinaigrette, to balance the richness of the cheese and meat sauce. Garlic bread or a crusty baguette is also an excellent choice for mopping up every last bit of that savory sauce.

Creative Ways to Present

Present the Stuffed Rigatoni Pasta Pie Recipe whole on a rustic wooden board for a dramatic effect, slicing it at the table so guests can see the filled tubes stacked like a beautiful mosaic. For parties, serve individual slices on plates accompanied by fresh herbs and a dollop of ricotta for added creaminess and flair.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Rigatoni Pasta Pie Recipe stores well in an airtight container in the refrigerator for up to 4 days. Make sure to cover it with foil or plastic wrap tightly to keep the pasta moist and the sauce fresh.

Freezing

You can freeze the pasta pie either before or after baking. To freeze before baking, assemble it in the springform pan, cover tightly with plastic wrap and foil, and freeze for up to 2 months. For freezing after baking, cool completely, wrap securely, and freeze. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in a preheated oven at 350°F covered with foil until warmed through, about 20 minutes, to keep the pasta moist and the cheese melty. You can also microwave individual slices, but be mindful that oven reheating keeps the texture and flavors superior.

FAQs

Can I make this recipe vegetarian?

Absolutely! Simply omit the ground beef and increase the amount of vegetables or add meat alternatives like plant-based crumbles for a vegetarian twist that keeps the sauce hearty and flavorful.

What’s the best type of cheese to use for the filling?

Ricotta is classic for its creamy texture, but you can also add or substitute with mascarpone or cottage cheese to vary the richness and consistency of the filling.

Can this be made ahead of time and baked later?

Yes! You can assemble your Stuffed Rigatoni Pasta Pie Recipe a day ahead, cover, and refrigerate it. Just add extra baking time if baking from cold and watch carefully to avoid overcooking.

What pan size should I use for this recipe?

An 8-inch springform pan is ideal to hold the rigatoni upright and create the signature pie shape. If you don’t have one, a deep cake pan or small casserole dish can work but may affect the presentation.

How can I make the sauce spicier?

Feel free to increase the red pepper flakes or add a dash of cayenne pepper while simmering the sauce. Fresh chili slices also work well to add brightness and heat.

Final Thoughts

This Stuffed Rigatoni Pasta Pie Recipe is guaranteed to become a new favorite in your collection, combining the best of traditional Italian flavors with a fun, inventive presentation. It’s a perfect dish for dinner parties, family meals, or cozy nights when you want a meal that tastes just as special as it looks. So roll up your sleeves, gather your ingredients, and dive into this delectable pasta adventure—you won’t regret a single bite!

Stuffed Rigatoni Pasta Pie Recipe

Ingredients You'll Need