Stuffed Rigatoni Pie

Introducing a hearty and visually stunning dish: Stuffed Rigatoni Pie. This culinary marvel combines the comforting flavors of Italian pasta, a savory meat sauce, and creamy ricotta filling, all baked into a delightful pie shape. Each step in the recipe, from crafting the quick meat sauce to assembling the layers of rigatoni, cheese, and filling, adds layers of flavor and texture.

Topped with gooey mozzarella and finished with fresh herbs and grated parmesan, this dish is as pleasing to the eyes as it is to the palate. Perfect for gatherings or cozy family dinners, this Stuffed Rigatoni Pie promises to become a cherished addition to your recipe repertoire.

Stuffed Rigatoni Pie

Ingredients

For Quick Meat Sauce:

1 teaspoon olive oil + more for greasing the pan

¼ pound ground sausage

1 pound ground beef

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon onion powder

3 tablespoons tomato paste

1 (28-ounce) can tomato sauce

1 cup water

For Ricotta Filling:

1 (15 ounce) container ricotta cheese

1 egg

½ cup grated parmesan cheese

2 tablespoons minced basil or other Italian herbs (or 1 tablespoon dry)

½ teaspoon salt

¼ teaspoon black pepper

For Assembling:

16 ounces rigatoni pasta

2 cups shredded mozzarella

Fresh parmesan, for serving

Basil, for Serving

Instructions:

Step 1:

Pre-heat oven to 400ºF and rub olive oil on the bottoms and the side of a 9” springform pan and place on a rimmed baking sheet.

Cut two long strips of parchment paper slightly taller than the height of the springform pan and line the sides of the springform pan.

This makes it easier to unmold the pasta dish at the end, and this step is optional.

Step 2:

Heat oil over medium heat in a large dutch oven.

Once hot, add ground sausage and beef and cook until no pink remains, about 7 minutes.

Stir in the Italian seasoning, garlic powder, salt, onion powder, and tomato pasta.

Cook for 1 minute, until fragrant.

Then add the tomato sauce, and water to combine.

Bring the sauce to a boil and then reduce the heat to simmer, loosely covered, for 15-20 minutes.

The sauce should be thickened.

Step 3:

Prepare ricotta mixture:

In a medium bowl, mix the ricotta, egg, parmesan, herbs, salt and pepper until fully combined.

Transfer the filling to a plastic piping bag either with a piping tip smaller than the hole of the rigatoni pasta, or a plastic storage bag with a small hole snipped off of the end.

Step 4:

Meanwhile, cook the pasta:

Bring a large pot of salted water to a boil.

Do not add oil.

Add rigatoni and cook, uncovered, until the pasta is al dente—about 2 minutes less than the package instructions state.

Drain the pasta through a colander and rinse with cool water until it is no longer hot.

Step 5:

One by one, stand up the rigatoni pasta in concentric circles in the prepared springform pan.

Pack them so that they all stand up vertically on their own but not so tightly that there is no space between them.

Step 6:

Fill each rigatoni tube with just enough ricotta filling to reach the top.

Place 1 cup of meat sauce on top, and smooth it over with a spatula so that the sauce fills the gaps in between the rigatoni.

Place another 1 cup of meat sauce and smooth it over.

Top with 2 cups of mozzarella cheese.

Step 7:

Lightly oil a piece of aluminum foil, and loosely cover the top of the springform pan.

Step 8:

Bake in the center of the oven for 35 minutes.

Remove the aluminum foil and continue to bake until the cheese is bubbly and golden on the outer edges and beginning to darken in spots towards the center.

The middle of the rigatoni pie should have reached an internal temperature of at least 165ºF.

Step 9:

Let the pie cool for at least 20-30 minutes before unmolding.

Step 10:

To unmold, run a knife around the edges of the pie.

Unsnap the springform pan and carefully remove the sides of the pan.

If the rigatoni pie is still steaming hot, wait a bit longer to cut in to keep the pie structure intact.

Step 11:

Slice and serve with warmed additional meat sauce, and garnish the pie with additional parmesan cheese and fresh herbs.

Notes:

Quick Meat Sauce: A flavorful blend of ground sausage and beef, seasoned with Italian herbs and spices, creates a rich and savory base for the pie. The addition of tomato paste, tomato sauce, and water ensures a robust sauce that complements the pasta and cheese layers.

Ricotta Filling: The creamy ricotta cheese filling, enhanced with egg, parmesan, and aromatic herbs, adds a luxurious texture and savory depth to the dish. Piped into the rigatoni tubes, it infuses each bite with creamy goodness.

Assembly: Standing the rigatoni pasta vertically in concentric circles creates a visually stunning presentation. The rigatoni tubes are filled with the ricotta mixture and topped with layers of meat sauce and shredded mozzarella, ensuring each bite is bursting with flavor.

Baking Process: Covered with aluminum foil to prevent excessive browning, the pie is baked until the cheese is bubbly and golden, ensuring a perfect melding of flavors. Allowing the pie to cool before unmolding ensures that it maintains its structural integrity.

Serving Suggestions: Sliced and served with additional warmed meat sauce, fresh parmesan cheese, and basil garnish, this dish is a showstopper that delights both the eyes and the taste buds.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of pasta for this recipe?

While rigatoni works best for the structure of the pie, you can experiment with similar tube-shaped pastas like ziti or penne.

Just ensure they’re cooked al dente to maintain their shape.

How do I know when the rigatoni pie is fully cooked?

The internal temperature of the pie should reach at least 165ºF (75ºC) to ensure that it’s fully cooked through.

Additionally, the cheese on top should be bubbly and golden, indicating that it’s ready.

Can I make this recipe ahead of time?

Yes, you can assemble the rigatoni pie ahead of time and refrigerate it before baking.

Simply cover it tightly with plastic wrap or aluminum foil and store it in the fridge.

When ready to bake, remove it from the fridge, let it come to room temperature, then bake as directed.

How should I store leftovers?

Store any leftover rigatoni pie in an airtight container in the refrigerator for up to 3-4 days.

Reheat individual slices in the microwave or oven until warmed through.

Can I freeze the rigatoni pie?

Yes, you can freeze the rigatoni pie either before or after baking.

If freezing before baking, assemble the pie in a freezer-safe container, cover tightly, and freeze for up to 3 months.

If freezing after baking, let the pie cool completely, then wrap it tightly in plastic wrap and foil before freezing.

Thaw in the refrigerator overnight before reheating.

What can I use if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular round baking dish.

Just be cautious when removing the pie after baking to ensure it stays intact.

Can I substitute ricotta cheese with another type of cheese?

While ricotta is traditional for this recipe, you can experiment with other cheeses like cottage cheese or a mixture of mascarpone and cream cheese.

However, keep in mind that the texture and flavor may vary.

Is it necessary to use fresh basil for the ricotta filling?

Fresh basil adds vibrant flavor to the ricotta filling, but if you don’t have it on hand, you can use dried basil or other Italian herbs.

Adjust the quantity to taste.

Can I make this recipe vegetarian?

Yes, you can omit the ground sausage and beef from the meat sauce and add more vegetables like mushrooms, bell peppers, or zucchini to enhance flavor and texture.

How can I prevent the rigatoni from sticking together while cooking?

Ensure that the pasta water is well-salted and boiling before adding the rigatoni.

Stir the pasta occasionally while cooking to prevent sticking, and rinse it with cool water immediately after draining to stop the cooking process and prevent clumping.