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
Scale
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
