Adriana's Pasta Pie

Discover the ultimate comfort food with Adriana's Pasta Pie, a show-stopping baked rigatoni dish that’s as gorgeous as it is delicious. This recipe combines tender rigatoni pasta stood upright in a springform pan, layered with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, and topped with a hearty, flavor-packed meat sauce made with ground beef, crushed tomatoes, and fragrant Italian herbs. Once baked to golden perfection, the pie holds its shape beautifully, making it a stunning centerpiece for any dinner table. Perfect for feeding a crowd, this savory creation is a must-try for pasta lovers seeking a unique twist on classic Italian flavors. Prepare to wow your guests with this irresistible pasta pie masterpiece!

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 grams rigatoni pasta
• 250 grams ricotta cheese
• 300 grams shredded mozzarella cheese
• 100 grams grated Parmesan cheese
• 400 grams ground beef
• 2 tablespoons olive oil
• 1 medium onion
• 3 cloves garlic cloves
• 800 grams crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoons red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 large egg
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 190°C (375°F). Grease a 9-inch springform pan with olive oil or butter. Set aside.

Step 2

Bring a large pot of salted water to a boil. Cook the rigatoni pasta until just al dente according to the package instructions. Drain and let cool slightly.

Step 3

In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Step 4

Add minced garlic to the skillet and sauté for 1 minute until fragrant.

Step 5

Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 7-8 minutes. Drain any excess fat.

Step 6

Stir in the crushed tomatoes, tomato paste, dried basil, oregano, red pepper flakes, salt, and black pepper. Simmer the sauce for 10 minutes to allow the flavors to meld.

Step 7

In a medium bowl, mix ricotta cheese, 150 grams of shredded mozzarella, grated Parmesan, egg, and chopped fresh parsley. Stir until well combined.

Step 8

Take the greased springform pan and stand the rigatoni pasta upright, lining them up tightly together.

Step 9

Spread the ricotta mixture over the pasta, pressing it down gently so it fills the pasta tubes.

Step 10

Pour the meat sauce over the top of the ricotta layer, ensuring it seeps between the pasta tubes.

Step 11

Sprinkle the remaining 150 grams of shredded mozzarella and additional Parmesan cheese on top.

Step 12

Bake in the preheated oven for 35-40 minutes, or until the cheese is bubbly and golden brown.

Step 13

Remove the pasta pie from the oven and let it cool for 10 minutes before carefully removing the springform pan. Slice and serve warm.

Nutrition Facts

Serving size	(2615.1g)

Amount per serving	% Daily Value*
Calories	3781.0

Total Fat 206.1g	0%
Saturated Fat 105.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 951.4mg	0%
Sodium 6845.0mg	0%
Total Carbohydrate 244.4g	0%
Dietary Fiber 24.0g	0%
Total Sugars 40.8g
Protein 257.5g	0%

Vitamin D 53.8IU	0%
Calcium 4595.4mg	0%
Iron 21.6mg	0%
Potassium 3898.3mg	0%

*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.

Source of Calories

Fat: 48.0%

Protein: 26.7%

Carbs: 25.3%