Best Italian Rigatoni Pie Recipes

ITALIAN RIGATONI PIE

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.

THREE CHEESE ITALIAN RIGATONI PIE

Steps:

• 1. COOK RIGAYONI IN LSRGE POT OF BOILING SALTED WATER COOK 1 MIN LESS THAN DIRECTIONS SO THE PASTA CAN STILL STAND UP . DRAIN PASTA AND RUN UNDER COLD WATER
• 2. TOSS PASTA WITH ONE TABLESPOON OF OIL AND GRADED CHEESE..SET ASIDE
• 3. IN LARGE FRYING PAN BROWN MEAT IN 1 TABLESPOON OF OIL..POUR OFF FAT WHEN COOKED
• 4. ADD WATER AND PASTA SAUCE TO MEAT . BRING TO BOIL. THEN LOWER HEAT TO SIMMER AT LEAST 20 MIN, CHECK IF IT NEEDS A LITTLE MORE WATER
• 5. REMOVE FROM HEAT AND COOL FOR 10 MIN.
• 6. MIX RICOTTA CHEESE AND EGG . SET ASIDE
• 7. PREHEAT OVEN TO 400 DEGREES
• 8. GREASE SPRINGFORM PAN
• 9. TAKE COOKED RIGATONI AND STAND EACH PIECE UP AROUND PAN . CONTINUE TILL PAN IS TIGHTLY PACKED
• 10. POUR CHEESE MIXTURE ON TOP AND SPREAD EVENLY
• 11. POUR MEAT MIXTURE ON TOP AND USE FINGERS TO MAKE SURE WHOLES ARE FILLED( PATIENCE WITH THIS IS BEST)
• 12. BAKE 15 MIN AT 400 DEGREES
• 13. REMOVE FROM OVEN AND TOP WITH MOZZARELLA CHEESE
• 14. BAKE 15 MORE MIN AT400 DEGREES
• 15. LET STAND 10 MIN THEN RUN KNIFE AROUND EDGE TO HELP REMOVE FROM PAN

THREE CHEESE ITALIAN RIGATONI PIE

Steps:

• Cook the Rigatoni in a large pot of salted, boiling water. Make sure you use enough water because the rigatoni sucks up a lot. Cook it about 1 minute less than the package directions so it is still hard enough to stand up. Drain the pasta and rinse under cold water.
• Toss pasta with 1 Tablespoon of oil to prevent it from sticking. Then add the parmesan cheese and toss until the cheese is evenly distributed. Set aside.
• In a large frying pan, brown the ground beef in 1 Tablespoon of oil. Drain away the fat once it's cooked.
• Add the jar of pasta sauce and water and bring to a boil.
• Reduce heat. Cover and simmer for at least 20 minutes. The longer you simmer the better. Just make sure you add more water if it all boils off.
• Remove from heat and let it cool for 10 minutes.
• Mix together the container of cottage cheese and the egg. Set aside.
• Preheat the oven to 400 degrees Fahrenheit.
• Grease a 9 inch sprinform pan.
• Take the cooked rigatoni and stand each piece up on its end in the pan. Continue until the whole pan is tightly packed.
• Pour the cottage cheese mixture over the rigatoni and spread evenly over all the noodles.
• Pour the meat mixture over top and spread evenly over the noodles. Use your finger to poke the meat and cheese mixture down into the noodles. The more patience you have with this step, the better it will be.
• Bake for 15 minutes at 400F.
• Remove from the oven and top with the mozzarella cheese.
• Bake for another 15 minutes at 400F.
• Let stand for 10 minutes then run a knife around the edge of the pan to help remove the springform pan.

ITALIAN RIGATONI PIE

Steps:

• Cook the Rigatoni in a large pot of salted, boiling water. Make sure you use enough water because the rigatoni sucks up a lot. Cook it about 1 minute less than the package directions so it is still hard enough to stand up. Drain the pasta and rinse under cold water.
• Toss pasta with 1 Tablespoon of oil to prevent it from sticking. Then add the parmesan cheese and toss until the cheese is evenly distributed. Set aside.
• In a large frying pan, brown the ground beef in 1 Tablespoon of oil. Drain away the fat once it's cooked.
• Add the jar of pasta sauce and water and bring to a boil.
• Reduce heat. Cover and simmer for at least 20 minutes. The longer you simmer the better. Just make sure you add more water if it all boils off.
• Remove from heat and let it cool for 10 minutes.
• Mix together the container of cottage cheese and the egg. Set aside.
• Preheat the oven to 400 degrees Fahrenheit.
• Grease a 9-inch sprinform pan.
• Take the cooked rigatoni and stand each piece up on its end in the pan. Continue until the whole pan is tightly packed.
• Pour the cottage cheese mixture over the rigatoni and spread evenly over all the noodles.
• Pour the meat mixture over top and spread evenly over the noodles. Use your finger to poke the meat and cheese mixture down into the noodles. The more patience you have with this step, the better it will be.
• Bake for 15 minutes at 400F.
• Remove from the oven and top with the mozzarella cheese.
• Bake for another 15 minutes at 400F.
• Let stand for 10 minutes then run a knife around the edge of the pan to help remove the springform pan.
• Quick Tip: Make sure to use a combination of different cheeses (preferably your absolute favorites!) to make this and let it get all toasty over the top.