Best Ricotta Stuffed Rigatoni Pie With Meat Sauce Recipes

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CHEESY SPAGHETTI PIE WITH MEAT SAUCE



Cheesy Spaghetti Pie with Meat Sauce image

Think of this pie as a vehicle for leftovers or those stray vegetables you have in your fridge! You could add cooked mushrooms or frozen peas or leftover cooked sausage or chicken. We use spaghetti here, but any long shape of pasta will work just as well.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
8 ounces spaghetti
2 large eggs, beaten
1/2 cup plus 2 tablespoons grated Parmesan cheese
1 small onion, chopped
1 small zucchini, chopped
2 cloves garlic, chopped
1 pound ground beef (85% lean)
1 teaspoon dried oregano
Pinch of red pepper flakes
2 tablespoons tomato paste
1 8-ounce can tomato sauce
1 cup fresh ricotta cheese (about 8 ounces)
1 cup grated low-moisture mozzarella cheese (about 4 ounces)

Steps:

  • Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
  • Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
  • While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
  • To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.

RIGATONI PIE ALLA VODKA



Rigatoni Pie alla Vodka image

Rigatoni stands at attention in this savory baked pie. The tender upright tubes of pasta are filled and topped with a creamy tomato-vodka sauce, turning a classic Italian dish into a vertical centerpiece.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Number Of Ingredients 12

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
One 28-ounce can whole peeled tomatoes, with their juices
One 15-ounce can whole peeled tomatoes, with their juices
1 cup vodka
1/2 cup heavy cream
1 cup loosely packed fresh basil leaves, plus more for serving
Kosher salt and freshly ground black pepper
1 pound rigatoni
1 pound part-skim mozzarella, grated
2/3 cup grated Parmesan

Steps:

  • Heat 1/4 cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and 1/2 cup water. Increase the heat to high and bring the 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. Stir in the cream, bring back to a simmer and cook for 1 minute. 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 oil.
  • Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil.
  • Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan.
  • 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, sprinkle with basil, cut into wedges and serve.

RIGATONI PASTA PIE (MARTHA STEWART)



Rigatoni Pasta Pie (Martha Stewart) image

Make and share this Rigatoni Pasta Pie (Martha Stewart) recipe from Food.com.

Provided by Taradactyl

Categories     One Dish Meal

Time 55m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 10

1 lb rigatoni pasta
2 tablespoons olive oil, divided
1 lb ground beef (I used ground sirloin)
2 garlic cloves, crushed
1/4 teaspoon fresh ground pepper
1 (28 ounce) can good quality crushed tomatoes
butter, for pan
salt
1 cup finely grated parmesan cheese
8 ounces coarsely grated mozzarella cheese

Steps:

  • In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.
  • Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.
  • Add crushed tomatoes; simmer until thickened, about 20 minutes.
  • Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.
  • Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.
  • Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.
  • Cut into wedges and serve with any remaining meat sauce you might have.

Nutrition Facts : Calories 1085.5, Fat 49.2, SaturatedFat 20.8, Cholesterol 239.7, Sodium 1099.5, Carbohydrate 98.6, Fiber 7.6, Sugar 3, Protein 62.8

RIGATONI PIE



Rigatoni Pie image

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

6 tablespoons extra-virgin olive oil
9 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
One 28-ounce can whole peeled tomatoes in juice
One 15-ounce can whole peeled tomatoes in juice
1 cup loosely-packed fresh basil leaves
Kosher salt and freshly ground pepper
1 pound rigatoni
1 pound part-skim mozzarella, grated
2/3 cup grated Parmesan cheese

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.

RIGATONI PIE RECIPE BY TASTY



Rigatoni Pie Recipe by Tasty image

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

1 tablespoon olive oil
1 lb ground beef
2 cloves garlic, minced
1 teaspoon salt
¼ teaspoon pepper
1 can crushed tomato
1 lb rigatoni
1 cup parmesan cheese, grated
1 cup mozarella, shredded
springform pan

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

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