Rigatoni Pasta Pie. A classic baked pasta dish. This version is cheesy and oh so easy to make, not to mention just plain fun.
If you love a good baked pasta dish like I do, you’re probably going to fall for this Rigatoni Pasta Pie. It’s a vegetarian version that’s creamy, cheesy and pretty dang dreamy. While a traditional baked pasta dish is always delicious sometimes it’s fun to shake things up. Like the presentation for instance. We’ve pushed the traditional casserole dish aside and opted for a spring-form pan.
Standing the rigatoni into the spring form pan allows them to be filled to the brim with all of the cheesy saucy goodness. Remember that you want to cook the pasta until just shy of al-dente. This allows them to hold their shape. Not to worry, they will finish cooking in the oven.
I’ve found the easiest way to make sure all of the sauce gets into the pasta is to carefully pour the sauce and then use the back of a spoon to gently push it into the pasta.
Once you have your Rigatoni Pasta Pie assembled, all that’s left to do is cover with aluminum foil and then bake until it’s golden and bubbling. The hardest part will be waiting for the pasta pie to cool so that you can slice it.
If you get impatient and slice it before it’s ready it could fall apart and the whole reason we spend the time to arrange the rigatoni into the spring-form pan is so we could slice it amiright? Patience grasshopper.
In my opinion, if you’re lucky enough to have any slices leftover they’re even better the day. Simply pop in the microwave to re-heat and voila.
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- Place a large pot of water onto boil. Add salt. When boiling add rigatoni and cook until just shy of al dente.
- Place half of oil into a 10" springform pan and grease pan completely. Set aside.
- While pasta is cooking prepare TOMATO and BECHAMEL sauces.
- Drain pasta and return to pot, add remaining oil and toss to coat.
- Preheat oven to 375 degrees.
- When pasta is cool enough to handle, arrange rigatoni vertically in pan in
circles until entire pan is full.
- Place springform pan on a rimmed baking sheet.
- Pour tomato sauce over rigatoni, using the back of spoon to spread sauce into openings.
- Pour bechamel over rigatoni, using the back of spoon to spread sauce into openings.
- Cover with aluminum foil. Carefully place into oven. Bake for approximately 20 minutes.
- Carefully remove foil. Sprinkle grated cheese on top and return to oven for additional 15 minute OR until golden and bubbly.
- Allow to cool in pan. Run a knife around outside of ring and then remove outer portion of spring-form pan.
- Slice and serve.
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