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
Scale
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.
