Description
This Stuffed Rigatoni Pasta Pie is a hearty Italian-inspired baked dish featuring rigatoni pasta filled with a creamy ricotta mixture, layered and topped with savory meat tomato sauce and melted mozzarella cheese. Perfect for a special family dinner, this pie combines tender pasta, rich tomato-beef sauce, and flavorful herbs baked to golden perfection.
Ingredients
Pasta
- 10 Ounces rigatoni pasta (cooked to al dente as per package instructions)
Meat Sauce
- 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
Cheese Filling
- 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
Topping
- 2 Cups mozzarella cheese (freshly shredded)
- fresh basil (chopped, for garnish)
- parmesan cheese (freshly grated, for garnish)
Instructions
- Make the Sauce: In a large pot over medium-high heat, cook the ground beef breaking it into small pieces until browned. Remove beef from the pot and drain any excess fat.
- Cook Aromatics: In the same pot, heat olive oil over medium heat. Add the diced onion and cook for about 3 minutes until softened. Stir in minced garlic and cook for an additional minute.
- Add Tomatoes and Simmer: Add diced tomatoes, crushed tomatoes, tomato sauce, and the cooked ground beef back into the pot. Stir in dried basil, oregano, red pepper flakes if using, kosher salt, and black pepper. Bring to a low boil, then reduce heat and simmer for 15 to 20 minutes.
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the pasta pie.
- Make the Cheese Filling: In a small bowl, combine ricotta cheese, beaten egg, grated parmesan, fresh basil, salt, and pepper. Mix well. Transfer the mixture to a pastry bag or Ziploc bag and cut a small corner for piping.
- Prepare the Rigatoni: Grease an 8-inch springform pan with nonstick spray. Tilt the pan at a 45-degree angle, leaning it against a sturdy bowl or glass for support. Using the pastry bag, fill each rigatoni pasta from one end with the ricotta cheese mixture.
- Stack the Rigatoni: Place each filled rigatoni upright in the springform pan, starting at the bottom. Create a small space at the center by gently pushing pasta outward with your hands to fill the pan evenly and accommodate cheese and sauce.
- Place Pan on Baking Sheet: Set the springform pan flat on a baking sheet lined with parchment paper to catch any spills.
- Top with Cheese and Sauce: Sprinkle a few tablespoons of shredded mozzarella over the arranged pasta. Gently twist the pan to let the cheese fall into the crevices. Pour 1 to 2 cups of sauce over the pasta and use the back of a spoon to distribute it evenly. Add an additional cup of sauce on top followed by the remaining mozzarella cheese.
- Bake Covered: Loosely cover the pasta pie with foil and bake in the preheated oven for 30 minutes to heat through and meld flavors.
- Bake Uncovered: Remove foil and continue baking uncovered for another 15 minutes until the cheese is melted and bubbly.
- Broil for Finish: Set the oven to low broil and broil the pasta pie for 3 to 5 minutes until the top is golden brown. Watch closely to avoid burning and broil a couple of minutes more if needed.
- Cool and Garnish: Remove from oven and allow to cool for 15 minutes before removing the springform pan sides. Garnish the top with fresh chopped basil and grated parmesan cheese.
- Serve: Slice the pasta pie and serve with the remaining tomato sauce on the side for added moisture and flavor.
Notes
- Use rigatoni pasta that is cooked al dente so it holds shape when baked and stuffed.
- Red pepper flakes add a slight heat but are optional according to your spice preference.
- Allowing the pie to cool slightly before removing the pan helps maintain the structure when slicing.
- The springform pan helps to easily remove the pie without damaging the shape.
- This dish can be prepared a day ahead and baked before serving for convenience.
