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Stuffed Rigatoni Pie

Stuffed Rigatoni Pie

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  • Author: Maria
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian Inspired
  • Diet: Vegetarian

Description

A stunning baked pasta pie made with upright rigatoni stuffed with creamy ricotta filling, layered with rich marinara sauce, and topped with golden melted mozzarella and Parmesan cheese. This comforting dish is hearty, flavorful, and perfect for family dinners or entertaining.

Ingredients

Units Scale
  • 1 pound (450 grams) rigatoni pasta
  • 2 cups (450 grams) ricotta cheese
  • 2 cups (200 grams) shredded mozzarella cheese
  • 1/2 cup (50 grams) grated Parmesan cheese
  • 3 cups (720 milliliters) marinara sauce
  • 2 large eggs
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 375 degrees Fahrenheit and lightly grease a 9 inch springform pan with olive oil.
  2. Cook rigatoni in salted boiling water until just al dente. Drain thoroughly and let cool slightly.
  3. In a mixing bowl, combine ricotta, eggs, minced garlic, chopped basil, salt, black pepper, and half of the Parmesan cheese. Stir until smooth.
  4. Spread 1 cup of marinara sauce evenly across the bottom of the prepared pan.
  5. Arrange the rigatoni upright and tightly packed inside the pan.
  6. Fill each rigatoni tube with the ricotta mixture using a spoon or piping bag.
  7. Pour the remaining marinara sauce evenly over the filled pasta.
  8. Sprinkle shredded mozzarella and the remaining Parmesan cheese over the top.
  9. Bake for 25 to 30 minutes, until the cheese is melted and golden brown.
  10. Allow the pie to rest for 10 to 15 minutes before removing the springform ring and slicing.

Notes

  • Cook the pasta only until al dente so it holds its structure during baking.
  • Pack the rigatoni tightly to help the pie maintain its shape when sliced.
  • Let the pie rest before cutting for clean, stable slices.
  • Store leftovers in an airtight container in the refrigerator for up to four days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 8g
  • Sodium: 780mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 22g
  • Cholesterol: 95mg

Find it online: https://cooktune.com/stuffed-rigatoni-pie/