Rigatoni Pie

Makes 6 - 8 Servings
A pasta pie is such a showstopper and a popular dish at any gathering. It is easy to transport and reheats like a charm. Serve with a delicious salad and garlic bread.
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  • 1 pound (2.2kg) lean ground beef
  • 1 small onion, chopped fine
  • 2 cloves garlic, minced
  • 1 jar (660ml) pureed tomatoes
  • 1 teaspoon (5ml), dried basil
  • 1 teaspoon (5ml), dried oregano
  • ½ teaspoon (2.5ml) of salt
  • ¼ teaspoon (1.25ml) of pepper
  • red pepper flakes, pinch(s), optional
  • 1 pound (454g) rigatoni no. 24
  • 1 jar (660ml) pasta sauce
  • 1½ cups (335g) mozzarella cheese, grated
  • ½ cup (45g) Parmesan cheese, grated
  • olive oil


Preheat the oven to 375°F/190°C.

Grease a 9” (23cm) springform pan with olive oil.  Set aside.

In a large skillet, brown the ground beef, onion and garlic.  Stir until beef is browned and the onions are translucent.  Add the pureed tomatoes, basil, oregano, salt, pepper and pepper flakes and simmer on low for 5-6 minutes.  Remove from heat and let cool.

Cook the rigatoni pasta in a large pot of salted boiling water according to package directions.  Cook to al dente and drain.  Add a drizzle of olive oil to the pasta and toss to make sure it does not stick.  

Add 4-5 tablespoons (60-75g) of the pasta sauce to the bottom of the springform pan.  Then start standing the rigatoni pasta tubes upright in the pan continuing until the pan is filled.  Pour the remaining pasta sauce over the rigatoni.  With the back of a spoon force the sauce down the tubes.  Next, add the meat sauce pushing it down into the rigatoni with the back of a spoon.  Top with the Parmesan and mozzarella.

Place pan on a lined baking sheet and loosely top with tin foil.  Bake for 30 minutes and remove tin foil.  Bake for an additional 20 minutes or until the top is bubbly and lightly browned.


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