This Rigatoni Pie is a show-stopping pasta dish that transforms simple ingredients into an eye-catching, comforting meal. Arranging rigatoni upright in a springform pan allows each tube to soak up a rich, garlicky tomato sauce, creating a bold, satisfying bite in every slice. Layered with melty mozzarella and sharp Parmesan, this dish achieves the perfect balance of creamy, cheesy goodness and robust tomato flavor. Whether served at a family dinner or an elegant gathering, its striking presentation and incredible taste make it a dish that impresses every time.
Ingredient Breakdown
A combination of carefully selected ingredients ensures this Rigatoni Pie delivers depth of flavor and a perfectly structured bite. The rigatoni is the foundation of this dish, its tubular shape allowing it to stand upright and capture the sauce. A base of whole peeled tomatoes and garlic forms a rich, velvety tomato sauce, while crushed red pepper flakes introduce a subtle heat that enhances the natural sweetness of the tomatoes. Fresh basil is stirred in at the end, lending a fragrant, herbaceous note that brightens the sauce. A blend of mozzarella and Parmesan provides the perfect textural contrast—mozzarella melts into gooey pockets between the pasta, while Parmesan adds a nutty, salty sharpness. Extra-virgin olive oil is used throughout, enriching the sauce and ensuring the pasta remains smooth and easy to arrange. Finally, kosher salt and freshly ground black pepper balance the flavors, enhancing every layer of the dish.
Step-by-Step Preparation Guide
Making the Tomato Sauce
A generous amount of olive oil is heated in a saucepan, allowing the minced garlic to soften and infuse the oil with its rich aroma. As the garlic turns golden, red pepper flakes are stirred in for a hint of spice. Whole peeled tomatoes are then added, crushed gently with a wooden spoon to release their juices. A splash of water helps loosen the sauce as it simmers, reducing over time to achieve a thick, concentrated consistency. Fresh basil is added at the end for a bright, aromatic finish before the sauce is blended into a smooth, velvety texture.
Preparing the Pasta
Rigatoni is cooked just shy of al dente, ensuring it holds its structure during baking. Once drained, the pasta is spread on a baking sheet and lightly coated with olive oil to prevent sticking. Allowing the rigatoni to cool slightly makes it easier to handle when assembling the pie.
Assembling the Pie
The springform pan is greased with olive oil to ensure easy release after baking. The rigatoni is arranged upright in the pan, filling it tightly to create a sturdy structure. The tomato sauce is then poured over the pasta, seeping into each tube for maximum flavor. A generous layer of grated mozzarella and Parmesan is sprinkled on top, creating a luscious, cheesy crust.
Baking & Serving
The dish is first covered with foil to allow for even cooking without over-browning the cheese. After 30 minutes, the foil is removed, and the pie continues to bake until the top is golden and bubbling. Once out of the oven, it rests for 10 minutes to ensure clean slices. The sides of the pan are carefully removed, revealing a beautifully structured pasta pie, ready to be sliced and served.
Recipe Tips & Frequently Asked Questions
How to prevent the rigatoni from toppling over when arranging in the pan:
Toss the pasta in a bit of sauce before assembling to help them stay upright.
Adjusting the spice level by adding or omitting red pepper flakes:
Reduce or eliminate the flakes for a milder sauce, or add more for extra heat.
Tips for achieving the perfect cheese melt without overbaking:
Covering the dish for the first half of baking prevents the cheese from burning before the pasta is fully cooked.
How to avoid watery sauce and ensure a thick, rich consistency:
Simmer the sauce until it reduces significantly, and let it cool slightly before blending.
Can I make this dish ahead of time?
Yes, assemble the pie and refrigerate it before baking. Bring it to room temperature before putting it in the oven.
What can I use instead of rigatoni?
Ziti or paccheri can work, but rigatoni’s sturdy shape makes it ideal.
Can I add meat to this dish?
Ground beef, sausage, or shredded chicken can be mixed into the sauce for extra protein.
How do I store leftovers?
Store slices in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
What to Serve With This Recipe
To complement the richness of this Rigatoni Pie, serve it alongside a crisp Caesar salad, a warm basket of garlic bread, or roasted vegetables. A bold red wine like Chianti or Sangiovese enhances the depth of the tomato sauce and cheese. For an extra layer of flavor, drizzle the finished pie with balsamic glaze or top with fresh basil before serving.
Rigatoni Pie is more than just a meal—it’s a show-stopping centerpiece that brings comfort and elegance to the table. Its perfect balance of rich sauce, cheesy goodness, and structured pasta makes it an unforgettable dish for any occasion. Experiment with different cheeses, add a protein of choice, or adjust the spice level to make it your own. Whether served for a special gathering or a cozy night in, this dish is sure to impress with every bite.
Ingredients
1 pound rigatoni
1 pound part-skim mozzarella, grated
⅔ cup grated Parmesan cheese
6 tablespoons extra-virgin olive oil, divided
9 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 (28-ounce) can whole peeled tomatoes in juice
1 (15-ounce) can whole peeled tomatoes in juice
1 cup loosely packed fresh basil leaves
Kosher salt and freshly ground black pepper, to taste
Instructions
Heat 4 tablespoons of olive oil in a large saucepan over medium-low heat. Add the minced garlic and cook, stirring occasionally, until softened and lightly golden, about 6 minutes. Stir in the red pepper flakes, then pour in the tomatoes along with 1 ½ cups of water. Increase the heat to high, bringing the mixture to a rolling boil while gently crushing the tomatoes with the back of a wooden spoon. Lower the heat and let the sauce simmer, stirring occasionally, until it thickens and reduces, about 15 minutes. Remove from heat, stir in the basil, and season with salt and black pepper. Let the sauce rest for 10 minutes before transferring it to a blender. Blend until completely smooth, following proper precautions when blending hot liquids.
Preheat the oven to 375°F. Grease a 9-inch springform pan with 1 tablespoon of olive oil. Meanwhile, bring a large pot of well-salted water to a rolling boil. Cook the rigatoni until just shy of al dente, about 8 minutes. Drain, then spread the pasta in a single layer on a rimmed baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat, preventing the noodles from sticking together.
Stand the rigatoni upright in the greased springform pan, arranging them tightly until the pan is completely filled. (Not all pasta may be needed.) Place the springform pan on a foil-lined baking sheet to catch any drips. Pour the prepared tomato sauce evenly over the pasta, using the back of a spoon to spread it into the crevices. (Some sauce may remain unused.) Generously sprinkle the top with grated mozzarella and Parmesan cheese.
Cover the pan loosely with foil, ensuring it does not touch the cheese, and bake for 30 minutes. Remove the foil and continue baking until the top turns golden brown and bubbly, approximately 30 minutes more. Allow the pie to rest for 10 minutes before carefully removing the sides of the pan. Slice into wedges and serve warm.
Rigatoni Pie Recipe
Ingredients
- 1 pound rigatoni
- 1 pound part-skim mozzarella grated
- ⅔ cup grated Parmesan cheese
- 6 tablespoons extra-virgin olive oil divided
- 9 cloves garlic minced
- ½ teaspoon crushed red pepper flakes
- 1 28-ounce can whole peeled tomatoes in juice
- 1 15-ounce can whole peeled tomatoes in juice
- 1 cup loosely packed fresh basil leaves
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat 4 tablespoons of olive oil in a large saucepan over medium-low heat. Add the minced garlic and cook, stirring occasionally, until softened and lightly golden, about 6 minutes. Stir in the red pepper flakes, then pour in the tomatoes along with 1 ½ cups of water. Increase the heat to high, bringing the mixture to a rolling boil while gently crushing the tomatoes with the back of a wooden spoon. Lower the heat and let the sauce simmer, stirring occasionally, until it thickens and reduces, about 15 minutes. Remove from heat, stir in the basil, and season with salt and black pepper. Let the sauce rest for 10 minutes before transferring it to a blender. Blend until completely smooth, following proper precautions when blending hot liquids.
- Preheat the oven to 375°F. Grease a 9-inch springform pan with 1 tablespoon of olive oil. Meanwhile, bring a large pot of well-salted water to a rolling boil. Cook the rigatoni until just shy of al dente, about 8 minutes. Drain, then spread the pasta in a single layer on a rimmed baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat, preventing the noodles from sticking together.
- Stand the rigatoni upright in the greased springform pan, arranging them tightly until the pan is completely filled. (Not all pasta may be needed.) Place the springform pan on a foil-lined baking sheet to catch any drips. Pour the prepared tomato sauce evenly over the pasta, using the back of a spoon to spread it into the crevices. (Some sauce may remain unused.) Generously sprinkle the top with grated mozzarella and Parmesan cheese.
- Cover the pan loosely with foil, ensuring it does not touch the cheese, and bake for 30 minutes. Remove the foil and continue baking until the top turns golden brown and bubbly, approximately 30 minutes more. Allow the pie to rest for 10 minutes before carefully removing the sides of the pan. Slice into wedges and serve warm.
