Pasta Pie
Transform your weeknight dinner routine with this stunning Pasta Pie—a show-stopping dish that combines the comforting flavors of baked pasta with an impressive presentation. Perfectly al dente rigatoni pasta is meticulously arranged upright in a springform pan, creating a striking design that holds rich layers of creamy ricotta, savory Italian sausage, and robust marinara sauce. Topped with gooey mozzarella and a sprinkle of Parmesan, this baked masterpiece emerges golden, bubbly, and utterly irresistible. Ideal for feeding a crowd, this hearty Pasta Pie is both a feast for the eyes and the taste buds, making it a centerpiece-worthy option for dinner parties or family gatherings. Garnish with fresh basil for a touch of elegance, and serve piping hot to experience its cheesy, savory perfection!
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Recipe Information
Ingredients
- 500 g rigatoni pasta
- 3 cups marinara sauce
- 400 g ground Italian sausage
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic
- 2 tbsp olive oil
- 2 tsp dried Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan with olive oil or cooking spray and set aside.
Cook the rigatoni pasta in salted boiling water according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Toss with 1 tablespoon of olive oil to prevent sticking and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground Italian sausage and cook until browned, breaking it up into small pieces with a wooden spoon. Remove the sausage from the skillet and set aside, leaving any excess fat in the skillet.
Lower the heat to medium, add the minced garlic to the skillet, and sauté for 1-2 minutes until fragrant. Add the marinara sauce, Italian seasoning, salt, and black pepper. Stir to combine, then return the cooked sausage to the skillet. Let the sauce simmer for 5-7 minutes, then remove from heat.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, and the egg. Mix until smooth and set aside.
Stand the rigatoni pasta upright in the prepared springform pan, packing them tightly together to fill the pan completely.
Spread the ricotta mixture evenly over the top of the pasta, gently pressing it into the spaces between the rigatoni. Pour the marinara sauce mixture over the ricotta layer, spreading it evenly.
Sprinkle the remaining 1 cup of shredded mozzarella over the top of the pasta pie.
Place the springform pan on a baking sheet to catch any potential drips, then bake in the preheated oven for 35-40 minutes, or until the cheese on top is melted and bubbly.
Let the pasta pie cool in the pan for 10-15 minutes to allow it to set. Carefully release the springform pan and transfer the pie to a serving platter.
Garnish with fresh basil if desired, slice into wedges, and serve warm. Enjoy!
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.5 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 353 mg | 27% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 195 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
