RIGATONI PIZZA PIE
Make and share this Rigatoni Pizza Pie recipe from Food.com.
Provided by Food.com
Categories Pie
Time 53m
Yield 1 Pie
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Grease a 9-inch springform pan with olive oil and place on a parchment-lined baking sheet.
- In a large pot of salted boiling water, cook pasta until tender but still underdone, about 3-4 minutes less than recommended time on the package. Drain and transfer to a large bowl. Let cool slightly, then toss with 1 tablespoon olive oil and 1 cup parmesan. Set aside.
- Tightly pack pasta into springform pan, standing each piece on end. Spread meat sauce on top of pasta, pushing sauce into pasta holes.
- Top with mozzarella and pepperoni and transfer to oven.
- Bake 20-25 minutes, until pepperoni becomes browned in places and pasta on the edges of pan turn deeply golden and crisp.
- Remove from oven and top with remaining 2 tablespoons parmesan.
- Let rest 10 minutes, run knife around edge of pan to loosen, and unmold. Slice into wedges and serve warm.
RIGATONI PIE
With just a few extra minutes of prep time, a classic baked pasta dinner is transformed into an eye-catching pie. To save time, instead of making your own tomato sauce, you can substitute 4 cups of smooth-textured, store-bought marinara.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.
- Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
- Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
- Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.
RICOTTA-STUFFED RIGATONI PIE WITH MEAT SAUCE
No noodle will be left behind in this hearty meal. Each piece of pasta is piped full of creamy ricotta, turning this classic dish into an impressive (and filling) meaty pasta pie. To save some time, substitute 4 cups of store-bought meat sauce instead of making your own.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the meat sauce: Heat the oil in a large saucepan over medium-high heat. Add the ground meat, a large pinch of salt and a few grinds of pepper. Cook, stirring and breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and cook, stirring frequently, until soft and lightly browned, 8 to 10 minutes. Add the tomato paste, oregano, red pepper flakes and garlic and cook, stirring, until the tomato paste darkens to a brick red, about 1 minute. Add the tomato puree, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a high simmer, then adjust to a low simmer. Cover the pan and cook for 30 minutes. (You can make and cool the sauce the day before. Reheat before using the next day.)
- For the pasta: Meanwhile, bring a large pot of generously salted water to a boil. Grease a 9-inch springform pan with 1 tablespoon oil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain and toss with the remaining tablespoon oil, then spread out in a single layer on a rimmed baking sheet.
- Spread 1/4 cup of the meat sauce on the bottom of the prepared pan. Stand the rigatoni on their ends in the pan until it is completely filled.
- For the ricotta filling: Stir together the ricotta, Parmesan, egg, 1 teaspoon salt and a few grinds of pepper. Transfer the filling to a pastry bag or resealable plastic bag, snip off just enough of the tip to make a small opening and pipe into each rigatoni tube. Pipe small mounds of any leftover ricotta mixture on top of the pasta and spread out into a thin layer. (You can cook and fill the pasta the day before.)
- Preheat the oven to 375 degrees F. Put the filled springform pan on a foil-lined baking sheet to catch drips. Pour 2 cups of the meat sauce over the pasta, spreading it with the back of a spoon so that it drips in between the noodles. Top with the mozzarella and Parmesan.
- Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 20 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 45 minutes (do not skip this part or your noodles will fall apart when serving!). Sprinkle with parsley, if using, then carefully remove the sides of the pan. Cut the pie into wedges and serve with the reserved meat sauce on the side.
RIGATONI PIE RECIPE BY TASTY
Here's what you need: olive oil, ground beef, garlic, salt, pepper, crushed tomato, rigatoni, parmesan cheese, mozarella, springform pan
Provided by Paroma Soni
Categories Dinner
Yield 10 servings
Number Of Ingredients 10
Steps:
- Boil the rigatoni in salted boiling water until just underdone or al dente.
- Drain the pasta and place in a bowl with a little olive oil so the pasta doesn't stick together. Set aside.
- Preheat oven to 400°F/200°C.
- In a pan, heat the olive oil and add the ground beef.
- Break up and stir the beef until brown.
- Add in the garlic, salt, and pepper. Stir until combined.
- Add in the crushed tomatoes and simmer until thickened, about 20 minutes.
- Sprinkle the prepared pasta with the parmesan cheese and mix.
- In a springform pan, place the rigatoni noodles standing up to fill the pan.
- Pour the sauce over the noodles and bake at 400°F/200°C for 15 minutes.
- Sprinkle the pie with the mozzarella cheese and bake for another 15 minutes at the same temperature.
- Slice and serve!
Nutrition Facts : Calories 394 calories, Carbohydrate 38 grams, Fat 15 grams, Fiber 2 grams, Protein 25 grams, Sugar 3 grams
RIGATONI WITH PIZZA ACCENTS
Our family has been cooking this rigatoni for 40 years. It is a great change from the Friday night pizza, as it contains all of your favorite pizza toppings. This is a heavy recipe. A simple salad is all you need to make a complete meal.
Provided by Barb Tucker
Categories Main Dish Recipes Pasta
Yield 8
Number Of Ingredients 12
Steps:
- Cook rigatoni pasta in a large pot of boiling salted water until al dente. Drain well. Set aside.
- In a large skillet, fry sausage until cooked through but not brown. Add chopped onions and minced garlic. Stir and cook until soft. Add sliced mushrooms and cook about 5 minutes. Add chopped green pepper and cook slowly until soft. Drain off any excess fat.
- Stir in tomatoes with juice, tomato paste, fresh basil and pepperoni. Bring to a boil. Reduce heat and add cooked rigatoni noodles. Season with salt and pepper to taste.
- Simmer 20 minutes, stirring occasionally, until most of the liquid has been cooked off.
Nutrition Facts : Calories 780 calories, Carbohydrate 66.2 g, Cholesterol 87.3 mg, Fat 41.2 g, Fiber 6.7 g, Protein 37.3 g, SaturatedFat 13.9 g, Sodium 2201.4 mg, Sugar 12.7 g
ITALIAN RIGATONI PIE
When I originally came across the idea for a pasta pie from Martha Stewart, I knew that I had to put my own spin on it. After trial and error, I came up with a delicious recipe that pleases the palate as well as the eye. I literally giggle with delight each time I take down the sides of the springform pan and behold my creation. This is certainly a recipe that will impress your guests!
Provided by Cooking Creation
Categories Savory Pies
Time 1h25m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente (13 minutes for my pasta). Drain the pasta, rinse in cold water and drain again. Stir in 1 tbsp of the olive oil and set aside. (This keeps the pasta from sticking.).
- Meanwhile, heat a large skillet over medium heat. Add the remaining 1 tbsp olive oil to the pan. Add the beef, pork and veal to the skillet and season with salt and pepper. Stir and cook the meat until it is no longer pink. Drain the meat and return it to the pan (draining is optional). Stir in the crushed tomatoes, red wine, Worcestershire sauce, parsley, basil, garlic powder, oregano and red pepper flakes. Season with salt and pepper, to taste. Reduce the heat to low. Cover and simmer for 20 minutes.
- Preheat the oven to 400 degrees.
- Gently stir the finely grated Parmesan cheese into the cooked rigatoni. Stand the rigatoni up vertically in a greased springform pan. You should use the entire pound of the cooked pasta for this.
- Gently spread the ricotta cheese on top of the rigatoni in a thin, even layer.
- Carefully pour the meat sauce over all. This is the most time-consuming part. With clean hands, use your fingers to carefully push the meat sauce down into the rigatoni. As you push the meat sauce down, you will also push the ricotta cheese into the rigatoni, which will help keep this dish from being dry. The more time you spend on this step, the better results you will obtain - allow your obsessive-compulsiveness to shine! I spent about 8 minutes on this step.
- Set the springform pan on a baking sheet and place it in the oven. Bake for 15 minutes. Remove the pie from the oven. Sprinkle the mozzarella and cheddar cheese evenly over all. Return the pie to the oven and cook for 15 minutes longer.
- Remove the pie from the oven and allow it to stand in the sprinform pan for at least 15 minutes. Carefully run a knife along the edge of the pan to loosen the pie from the pan. Remove the sides of the sprinform pan.
- Slice the pie and garnish with parsley, if desired.
- HELPFUL TIPS: Use the rigatoni that is approximately 1 inch long. Make sure you freshly grate your Parmesan cheese because the pasta will not stick together if you use the grated cheese from a green can. Also, as mentioned above, allow your obsessive compulsiveness to shine while pushing the meat sauce down through the rigatoni. The more time you spend on this, the better results you will obtain.
PIZZA RIGATONI
Marilyn Cowan from North Manchester, Indiana turns her slow cooker into a pizzeria with this zesty layered casserole. It is loaded with cheese, Italian sausage, pepperoni and pasta.
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a skillet, cook sausage until no longer pink; drain. Cook pasta according to package directions; drain. , In a 5-qt. slow cooker, layer half of the sausage, pasta, cheese, soup, onion, pizza sauce, pepperoni and olives. Repeat layers. Cover and cook on low for 4 hours.
Nutrition Facts : Calories 525 calories, Fat 30g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 1573mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein.
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3.9/5 (179)Calories 493 per servingCategory Dinner, Lunch
- Once the water is boiling, add the rigatoni pasta. Cook for 6 minutes - the pasta won't be cooked through but it will finish cooking in the oven. Set aside.
- Finely crush the garlic into a saucepan sprayed with low calorie cooking spray and cook on a low heat for about 5 minutes, stirring frequently and being careful not to burn it.
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- In a large pot boil salted water. Add in your rigatoni, cook it for about 8 minutes. You want it to be a little bit stiff not cooked all the way. Once done drain and place in a large bowl, add olive oil, 1/2 cup mozzarella, and 1/4 cup Parmesan and mix until the noodles are coated.
- Line the bottom of a spring form pan with foil add spread half of the pizza sauce onto the bottom of the pan. Pack the cooked rigatoni into the springform pan. Top with the ricotta mixture, the rest of the pizza sauce, rest of the mozzarella, and top with pepperoni.
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- Preheat oven to 400°. In a large pot of salted boiling water, cook rigatoni until very al dente, about 8 minutes.
- Drain and rinse with cold water. Transfer to a large bowl with 1 tablespoon of oil, 1/2 cup of mozzarella, and 1/4 cup of Parmesan and stir to combine.
- Build pie: Brush a 9-inch springform pan with remaining 1 tablespoon oil and wrap bottom of pan in foil.
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