If you love all things comforting and cheesy combined with the hearty goodness of pasta, you are going to fall head over heels for this incredible Pasta Pie Recipe. Imagine rigatoni tubes stuffed with creamy ricotta, nestled in a rich, flavorful meat and tomato sauce, and baked to bubbly, golden perfection. This dish transforms simple ingredients into a show-stopping centerpiece that is perfect for family dinners or special occasions. The Pasta Pie Recipe is not just a meal; it’s a celebration of textures and tastes that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering your ingredients for this Pasta Pie Recipe is wonderfully straightforward. Each component plays a crucial role: from the juicy tomatoes that build our robust sauce, to the cheeses that add creaminess and a golden crust, every element contributes to that irresistible final dish.
- Ground beef: Provides savory depth and hearty texture to the sauce.
- Olive oil: Used to sauté onions and garlic, bringing out their flavors.
- Diced yellow onion: Adds mild sweetness and aromatic foundation.
- Minced garlic: Brings a punch of savory warmth to the sauce.
- Diced tomatoes (14 ounces): Fresh chunks for acidity and texture.
- Crushed tomatoes (28 ounces): Creates a thick, rich base for the sauce.
- Tomato sauce (14 ounces): Helps unify the sauce with smoothness.
- Dried basil (2 teaspoons): Offers herbal brightness and classic Italian aroma.
- Dried oregano (1 teaspoon): Adds an earthy, aromatic note.
- Crushed red pepper flakes (1/2 teaspoon, optional): Gives a gentle kick of heat if you like a little spice.
- Kosher salt (1/2 teaspoon): Essential for balancing flavors.
- Black pepper (1/4 teaspoon): Adds subtle warmth and depth.
- Ricotta cheese (15 ounces): The creamy filling star that melts beautifully inside the pasta.
- Lightly beaten egg (1): Binds the ricotta mixture for perfect stuffing.
- Grated Parmesan cheese (1/2 cup plus extra): Adds sharp, nutty flavor to the filling and garnish.
- Chopped fresh basil (3 tablespoons plus extra for garnish): Infuses the cheese with fresh herbal notes.
- Salt and black pepper (1/4 teaspoon each): Season the ricotta filling just right.
- Shredded mozzarella cheese (2 cups): Melts on top for that irresistible golden crust.
How to Make Pasta Pie Recipe
Step 1: Make the sauce
Begin by browning the ground beef in a large pot over medium-high heat until fully cooked and nicely caramelized. Drain any excess fat for a lighter sauce. Next, in the same pot, heat olive oil and sauté the diced onion and minced garlic until fragrant and translucent. This layering of flavor sets the scene beautifully. Add the diced tomatoes, crushed tomatoes, tomato sauce, cooked beef, and dried herbs. Bring everything to a gentle boil, then reduce the heat and let it simmer for 15 to 20 minutes. This slow simmer allows the flavors to meld into a rich, mouthwatering sauce.
Step 2: Prepare the cheese filling
While the sauce simmers, whisk together ricotta cheese, egg, grated Parmesan, chopped fresh basil, salt, and black pepper in a small bowl. This mixture is creamy and aromatic, making it the perfect stuffing for our pasta tubes. The egg acts as the binding agent, keeping everything nice and firm after baking.
Step 3: Cook and stuff the rigatoni
Grease an 8-inch springform pan to prevent sticking. Cooking the rigatoni according to package instructions is key – al dente works best to hold its shape. After draining, fill each rigatoni with the ricotta mixture using either a pastry bag or a strong resealable bag with a corner snipped off for easy piping. Stand each stuffed rigatoni upright in the greased pan, creating a beautiful, layered structure ready for the sauce and cheese.
Step 4: Assemble the pie and bake
Begin by spooning a few tablespoons of sauce over the arranged rigatoni, gently pushing sauce into every crevice so no tube is left dry. Pour an additional cup of sauce to coat evenly, then blanket the top with shredded mozzarella cheese for that gooey, melty finish we all love. Cover the pan loosely with foil and bake in a preheated 350°F (175°C) oven for 30 minutes. Remove the foil and continue baking for another 15 minutes, allowing the cheese to cook through and bubble. For a final touch, broil for 3 to 5 minutes until the top is gloriously golden brown and irresistible.
Step 5: Rest and serve
Once baked, take the pasta pie out of the oven and let it cool for about 15 minutes. This resting period is crucial; it helps the pie set, making it easier to remove the springform pan sides and slice without crumbling. When ready to serve, garnish with fresh basil and extra Parmesan for a fresh, savory finish that makes every bite memorable.
How to Serve Pasta Pie Recipe
Garnishes
Fresh chopped basil and a sprinkle of freshly grated Parmesan cheese add vibrant color and an extra burst of flavor. These simple garnishes complement the rich, cheesy layers perfectly and make the dish look absolutely inviting.
Side Dishes
Pair this hearty Pasta Pie Recipe with a crisp green salad tossed in a light vinaigrette or roasted seasonal vegetables. A crusty garlic bread or a warm baguette also works beautifully to mop up the luscious sauce.
Creative Ways to Present
Serve individual slices plated with a drizzle of remaining sauce and a tiny basil leaf for an elegant look. For a family-style meal, bring the whole pie to the table, letting guests marvel at the stunning layers before slicing. You can even bake smaller versions in ramekins for charming personal servings.
Make Ahead and Storage
Storing Leftovers
Leftover Pasta Pie Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it an even tastier option for next-day lunches or quick dinners.
Freezing
This pasta pie freezes exceptionally well. Wrap the entire springform pan tightly in foil and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently to maintain its creamy texture.
Reheating
Reheat slices in the oven at 350°F (175°C) for about 15 minutes or until warmed through. Cover with foil to prevent the cheese from burning. Alternatively, microwave individual slices on medium power, checking frequently to keep the ricotta creamy and the sauce hot.
FAQs
Can I use a different type of pasta for the Pasta Pie Recipe?
Absolutely! While rigatoni is ideal due to its size and shape for stuffing, other tube-shaped pasta like ziti or penne can work nicely. Just make sure they are large enough to hold the ricotta filling.
Is it possible to make the Pasta Pie Recipe vegetarian?
Yes! Simply omit the ground beef and consider adding sautéed mushrooms, spinach, or roasted vegetables to the sauce for richness and texture. The cheese filling and tomato base will still give you that comforting taste.
What’s the best cheese to use for the filling?
Ricotta is the star of the filling thanks to its creamy texture and mild flavor. Combining it with Parmesan and fresh basil elevates the taste beautifully, but feel free to experiment with other soft cheeses like mascarpone for a richer option.
How do I prevent the pasta pie from becoming watery?
Draining your cooked rigatoni well and simmering the sauce until thick are key. When stuffing the pasta, avoid overfilling to prevent leaks. Also, a slight cooling period after baking helps the pie set and reduces excess moisture.
Can I prepare this dish ahead of time before baking?
You can assemble the pasta pie a day in advance, cover it tightly, and store it in the fridge. Bring it back to room temperature before baking as directed for the best results.
Final Thoughts
The Pasta Pie Recipe is truly a celebration of everything warm, cheesy, and comforting. It’s a joyful dish to make and share, bringing smiles to the table with every slice. I encourage you to try this recipe and experience how simple ingredients can come together to create something truly special that feels like a big, delicious hug from the inside out.
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Pasta Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This hearty Pasta Pie Recipe features rigatoni stuffed with a creamy ricotta cheese filling, layered with a flavorful homemade beef and tomato sauce, and topped with melted mozzarella cheese. Baked to perfection with a golden broiled crust, this satisfying dish is perfect for a comforting family meal.
Ingredients
Meat Sauce Ingredients
- 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 Cheese 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
Additional Ingredients
- 2 cups shredded mozzarella cheese
- Fresh chopped basil (for garnish)
- Freshly grated Parmesan cheese (for garnish)
- Rigatoni pasta (quantity not specified, estimated about 1 pound)
Instructions
- Make the sauce: Cook ground beef in a large pot over medium-high heat until browned. Remove from pan and drain excess fat. In the same pot, heat olive oil and sauté diced yellow onion and minced garlic until softened. Add diced tomatoes, crushed tomatoes, tomato sauce, reintroduce cooked ground beef, and mix in dried basil, dried oregano, crushed red pepper flakes (if using), kosher salt, and black pepper. Bring mixture to a low boil, then reduce heat and simmer gently for 15-20 minutes to develop flavor.
- Preheat oven: Set your oven to 350°F (175°C) and allow it to reach temperature while you prepare the rest of the dish.
- Make the cheese filling: In a small bowl, combine ricotta cheese, lightly beaten egg, grated Parmesan, chopped fresh basil, salt, and black pepper. Mix well until smooth and evenly blended.
- Prepare pasta: 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 Ziploc bag with a corner snipped, fill each rigatoni piece with the ricotta cheese mixture. Stand the filled rigatoni upright next to each other in the greased springform pan to form a compact layer.
- Add sauce and cheese: Spoon a few tablespoons of the prepared meat sauce over the arranged rigatoni, pushing the sauce around to fill any gaps between the pasta tubes. Pour an additional cup of sauce over the top, then sprinkle evenly with shredded mozzarella cheese.
- Bake: Loosely cover the springform pan with foil and bake in the preheated oven at 350°F (175°C) for 30 minutes. Remove the foil and continue baking uncovered for another 15 minutes until the cheese is fully cooked through and bubbly.
- Broil for golden topping: Turn on the broiler and broil the pasta pie for 3-5 minutes, watching carefully until the cheese on top turns golden brown and slightly crisp.
- Let cool: Remove the dish from the oven and allow it to cool for about 15 minutes. This resting time helps the pie set, making it easier to remove from the springform pan and slice cleanly.
- Serve: Carefully remove the springform ring. Slice the pasta pie and garnish with fresh chopped basil and freshly grated Parmesan cheese. Serve each slice with remaining sauce on the side for added moisture and flavor.
Notes
- Using a springform pan helps maintain the shape of the pasta pie and makes for easier serving.
- If you don’t have a pastry bag, a resealable plastic bag with a small corner cut off works well for filling rigatoni.
- Simmering the sauce allows flavors to meld and deepen.
- Broiling at the end gives the mozzarella a perfect golden crust.
- Letting the pie cool before slicing ensures it holds together better.
- Rigatoni quantity is estimated as about 1 pound; adjust based on pan size and layering preferences.
- Can be made ahead and reheated; cover tightly with foil during reheating to prevent drying out.
