If you are searching for a comforting, show-stopping dish that combines hearty flavors and delightful textures, this Pasta Pie with Meat, Ricotta, and Mozzarella Recipe is the ultimate find. Picture tubes of creamy ricotta-filled pasta nestled perfectly upright, surrounded by rich tomato sauce, melted mozzarella, and savory ground beef—all baked into a golden, bubbling pie that’s as beautiful as it is delicious. This dish is like a warm hug on a plate and is sure to become a favorite in your recipe rotation.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to creating this spectacular pasta pie. Each component plays a vital role—whether it’s the fresh herbs lifting the flavors, the cheeses adding creamy depth, or the tomatoes giving vibrant color and a rich base. These essentials come together to create a dish that’s as satisfying as it is beautiful.
- 1 pound ground beef: Provides savory richness and hearty protein for the meat sauce base.
- 1 tablespoon olive oil: Adds a subtle fruity flavor and helps sauté the vegetables perfectly.
- 1/2 cup diced yellow onion: Infuses the sauce with natural sweetness and depth.
- 3 cloves minced garlic: Brings aromatic warmth and a flavor punch to the sauce.
- 14 ounces diced tomatoes: Adds fresh tomato chunks to enhance texture and flavor.
- 28 ounces crushed tomatoes: Provides the rich, saucy foundation preparing the pasta pie.
- 14 ounces tomato sauce: Smoothes out the sauce for perfect coating and moisture.
- 2 teaspoons dried basil: Injects fragrant herbal notes that tie the components together.
- 1 teaspoon dried oregano: Offers a classic Italian seasoning kick.
- 1/2 teaspoon crushed red pepper flakes (optional): Adds subtle heat if you like a little spice.
- 1/2 teaspoon kosher salt: Enhances the overall flavors of the meat sauce.
- 1/4 teaspoon black pepper: Gives gentle seasoning and depth.
- 15 ounces ricotta cheese: The creamy filling that adds softness and lusciousness to each pasta tube.
- 1 lightly beaten egg: Helps bind the ricotta filling for smooth texture.
- 1/2 cup grated Parmesan cheese: Infuses a nutty, salty zing into the ricotta mixture.
- 3 tablespoons chopped fresh basil: Fresh herbaceous brightness mixed into the ricotta.
- 1/4 teaspoon salt: Balances the ricotta filling perfectly.
- 1/4 teaspoon black pepper: Adds mild seasoning inside the cheese blend.
- 2 cups shredded mozzarella cheese: Melts to golden, gooey perfection topping the pasta pie.
- Fresh chopped basil and freshly grated Parmesan cheese: For garnish adding vibrant color and extra flavor punch.
How to Make Pasta Pie with Meat, Ricotta, and Mozzarella Recipe
Step 1: Prepare the Meat Sauce
Start by browning the ground beef in a large pot over medium-high heat, breaking it up as it cooks until it’s fully browned—this brings out that rich beefy flavor. Once cooked, remove the beef and drain any excess fat to keep the sauce from feeling greasy. Using the same pot, heat olive oil and sauté the diced onion and minced garlic until fragrant and translucent. This step builds the flavor base. Now, add the diced tomatoes, crushed tomatoes, tomato sauce, and the browned beef back into the pot along with dried basil, oregano, red pepper flakes, salt, and pepper. Let this simmer gently for 15-20 minutes to meld all those gorgeous flavors together.
Step 2: Preheat the Oven
Set your oven to 350°F (175°C) so it’s ready once your pasta pie assembly is complete. This moderate heat ensures that everything bakes evenly and the cheese melts just right.
Step 3: Make the Ricotta Filling
In a small bowl, combine the ricotta cheese with the beaten egg, grated Parmesan, chopped fresh basil, salt, and pepper. Mixing the egg in gives the filling a silky, firm texture that will hold beautifully when piped into the pasta tubes, while the Parmesan and basil infuse savory and herbal layers of flavor.
Step 4: Prepare and Fill the Pasta
Grease an 8-inch springform pan generously to prevent sticking. Cook rigatoni pasta according to package instructions until just al dente—this way, they won’t get mushy in the oven. Drain the rigatoni and use a pastry bag or a Ziploc bag with the corner snipped off to fill each pasta tube with the ricotta mixture. Stand the filled rigatoni upright tightly in the springform pan; this creates the impressive “pie” shape where every bite reveals that luscious ricotta.
Step 5: Layer the Sauce and Cheese
Pour a few tablespoons of your rich meat sauce over the upright pasta to help fill in the gaps between noodles. Use a spoon to evenly spread the sauce so the pie holds together nicely. Add another generous cup of sauce on top, then sprinkle the shredded mozzarella cheese evenly—get ready for that irresistible golden cheese crust!
Step 6: Bake to Perfection
Loosely cover the pan with foil and bake in your preheated oven for 30 minutes. This gentle heat warms everything through and starts the cheese melting process. Then remove the foil and bake uncovered for an additional 15 minutes, allowing the cheese to cook fully and start browning. Finally, slide your pie under the broiler for 3-5 minutes to achieve a bubbly, beautifully golden top. Keep a close eye to avoid burning.
Step 7: Cool and Remove
Once out of the oven, let your pasta pie cool for 15 minutes. This resting time helps it set for clean slicing and lets the layers of flavor meld wonderfully.
Step 8: Slice, Garnish, and Serve
Release the springform pan sides and garnish each beautiful slice with fresh chopped basil and a sprinkle of grated Parmesan. Serve warm with some of the remaining rich meat sauce on the side for dipping or extra sauciness. Your Pasta Pie with Meat, Ricotta, and Mozzarella Recipe is now ready to wow your family and guests!
How to Serve Pasta Pie with Meat, Ricotta, and Mozzarella Recipe
Garnishes
Nothing enhances the presentation and flavor quite like garnishes. Freshly chopped basil adds vibrant green pops and a fragrant herbal touch, while a light dusting of freshly grated Parmesan cheese brings a salty, nutty finish that contrasts the sweet tomato sauce and creamy cheese. These simple additions elevate the dish to a restaurant-worthy meal.
Side Dishes
This hearty pasta pie is best complemented by lighter, fresh sides. Consider a crisp green salad with tangy vinaigrette to balance the richness or some roasted vegetables like zucchini and bell peppers. Garlic bread or a warm focaccia can also be wonderful for scooping up any leftover sauce, making the meal even more satisfying.
Creative Ways to Present
For special occasions, serve the pasta pie in its springform pan right at the table for a rustic charm and wow-factor. You can also place individual slices on colorful plates garnished with microgreens or edible flowers for a gourmet feel. Pair with a glass of red wine for an elegant Italian-inspired feast that will have everyone asking for seconds.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your pasta pie, simply cover tightly with plastic wrap or store in an airtight container in the fridge. The flavors only improve as they meld overnight. The dish will keep well for up to 3 days, making it easy to enjoy again for a quick lunch or dinner.
Freezing
You can freeze individual slices wrapped snugly in foil and placed in freezer bags, or freeze the entire pie before baking in a well-sealed container. Frozen pasta pie is best consumed within 2 months. Thaw overnight in the fridge before reheating to preserve texture and taste.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and the cheese is bubbly again. To avoid drying out, cover loosely with foil during reheating. You can also warm slices in the microwave but expect a slightly softer pasta texture.
FAQs
Can I use a different pasta for this recipe?
Absolutely! While rigatoni works perfectly because of its tube shape to hold the ricotta filling, you can experiment with other tubular pastas like ziti or penne. Just make sure they are large enough to stuff and stand upright in the pan.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the ground beef and increase the amount of vegetables like mushrooms, zucchini, or spinach in the sauce. Consider adding lentils for extra protein to keep it hearty and satisfying.
Can I prepare the sauce and filling in advance?
Definitely. The meat sauce and ricotta filling can be made a day ahead and refrigerated. This actually gives the flavors more time to develop! Just assemble and bake when you’re ready.
What can I substitute for ricotta cheese if I don’t have any?
Ricotta has a unique creamy texture, but you can use cottage cheese blended smooth with a little cream cheese as a substitute. Just be sure to adjust salt and seasoning accordingly.
How do I serve leftover pasta pie?
Leftover pasta pie is fantastic served cold or reheated. It makes a great lunch packed in a container or reheated for a cozy dinner. Pair it with a fresh salad or steamed veggies to balance the richness.
Final Thoughts
There is something truly special about making and sharing this Pasta Pie with Meat, Ricotta, and Mozzarella Recipe. Its impressive presentation, comforting flavors, and satisfying texture make it a crowd-pleaser every time. Whether for a weeknight treat or a festive gathering, this recipe will quickly become a beloved classic in your kitchen. Give it a try—you might just find your new favorite way to enjoy pasta!
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Pasta Pie with Meat, Ricotta, and Mozzarella Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This savory Pasta Pie is a delicious baked dish featuring rigatoni pasta filled with a creamy ricotta mixture, layered with a rich homemade tomato and ground beef sauce, and topped with melted mozzarella cheese. A perfect comfort food that combines the best elements of pasta and pie in one impressive meal.
Ingredients
Meat Sauce
- 1 pound ground beef
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 3 cloves minced garlic
- 14 ounces diced tomatoes
- 28 ounces crushed tomatoes
- 14 ounces tomato sauce
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Ricotta Filling
- 15 ounces ricotta cheese
- 1 lightly beaten egg
- 1/2 cup grated Parmesan cheese
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Other
- 2 cups shredded mozzarella cheese
- Fresh chopped basil, for garnish
- Freshly grated Parmesan cheese, for garnish
- Rigatoni pasta (quantity to fill 8-inch pan, approx. 1 pound dry)
Instructions
- Make the Meat Sauce: In a large pot, cook the ground beef over medium-high heat until browned. Remove the beef and drain the fat. In the same pot, add olive oil and sauté diced onions and minced garlic until softened. Add diced tomatoes, crushed tomatoes, tomato sauce, browned ground beef, dried basil, oregano, crushed red pepper flakes (if using), kosher salt, and black pepper. Bring to a low boil, then reduce heat and simmer gently for 15-20 minutes, allowing the flavors to meld.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the pasta pie.
- Prepare the Ricotta Filling: In a small bowl, combine ricotta cheese, beaten egg, grated Parmesan cheese, chopped fresh basil, salt, and pepper. Mix thoroughly until smooth and well incorporated.
- Cook and Fill the Rigatoni: Grease an 8-inch springform pan to prevent sticking. Cook rigatoni pasta according to package instructions until al dente. Drain well. Using a pastry bag or a resealable plastic bag with the tip cut off, fill each rigatoni with the ricotta mixture. Stand the filled rigatoni upright in the greased springform pan, packing them tightly together.
- Add Sauce and Cheese: Spoon a few tablespoons of the prepared meat sauce over the rigatoni to help fill gaps, gently pushing the sauce into spaces. Pour an additional cup of sauce evenly over the pasta. Sprinkle the shredded mozzarella cheese on top.
- Bake the Pasta Pie: Cover the springform pan loosely with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and continue baking uncovered for another 15 minutes, allowing the cheese to cook through. For a golden, bubbly finish, broil the pie for 3-5 minutes, watching carefully to prevent burning.
- Cool and Serve: Remove the pasta pie from the oven and let it cool for 15 minutes before removing the springform pan sides. This helps the pie set and hold its shape.
- Garnish and Enjoy: Slice the pasta pie into servings. Garnish each slice with fresh chopped basil and a sprinkle of freshly grated Parmesan cheese. Serve with remaining meat sauce on the side.
Notes
- If rigatoni pasta is unavailable, other tubular pastas like penne or ziti can be used as a substitute.
- For spicier flavor, increase the crushed red pepper flakes or add a pinch of cayenne pepper into the sauce.
- Make ahead by preparing the sauce and filling the rigatoni in advance; assemble and bake when ready to serve.
- Leftover pasta pie keeps well in the refrigerator for 2-3 days and can be reheated in the oven for best texture.
- Ensure the pasta is drained well before filling to prevent watery pie.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
