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Rigatoni Pasta Pie

Bev Cooks Recipe by
(119 reviews)
Rigatoni Pasta Pie
  • Prep Time 10 min
  • Total Time 1 hr 10 min
  • Servings 4
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Rigatoni Pasta Pie

Is this real life? This deep-dish pasta pie is like nothing you've ever seen.

Ingredients

1
tablespoon olive oil
1
lb ground turkey
3
cloves garlic, minced
1
pinch crushed red pepper flakes
1
pinch coarse salt and freshly ground pepper
1
can (28 oz) Muir Glen™ organic whole peeled tomatoes, crushed with your hands
1
lb rigatoni pasta
1
cup freshly grated parmesan cheese
2
cups shredded mozzarella

Directions

  • 1 Preheat oven to 400°F. Heat the oil in large skillet over medium-high. Add the turkey and cook until it's browned all over, about 5 minutes.
  • 2 Add the garlic, crushed red pepper, and a good pinch of salt and pepper. Sauté another minute. Then add the crushed tomatoes and simmer on medium until thickened, 20 minutes.
  • 3 In the meantime, cook the rigatoni until it's slightly underdone. Drain and rinse with cool water. Toss with parmesan cheese. Lightly oil a 9-inch spring form pan. Tightly pack the rigatoni in the pan, standing on their ends.
  • 4 Pour the meat sauce over the pasta. Push the meat down into the holes in the noodles as best you can. Bake for 15 minutes.
  • 5 Remove from oven, top with mozzarella cheese, and bake another 10-15 minutes, or until cheese is browned and bubbly.
  • 6 Let sit 15 minutes before slicing and serving. Top with fresh basil if desired.
See Step By Step

Step By Step  

Rigatoni Pasta Pie

As prepared by Bev Cooks,

I know, right?


Can you even begin to believe what you're looking at? Is it pasta? Is it a deep dish pizza pie? Is it ridiculous? Is it being summoned to your belly right about now?

Yesyesyesyesyesyes.

Before we go on, I'm telling you now, this wasn't my original idea. But when we saw it over on the Noble Pig, all of my lids flipped at once, I experienced blindness and heart murmurs, and strange utterances escaped my lips, along with tiny rivers of drool. It had to be done.

I veered from her recipe just a tad, replacing beef with turkey, and adding crushed red pepper flakes for a good kick in the pants. I also danced like a rubber chicken when making it, but that's not rightly important right now.

Before you faint, let's just make it. The RIGATONI PASTA PIIIIEEEE.

 

Ingredients for Pasta Pie recipe.

Grab some rigatoni, some ground turkey, Muir Glen whole peeled tomatoes, garlic, crushed red pepper, parmesan and mozzarella cheese. Yay.

 

Crush the tomatoes with your hands.

First I'd like to get this awkward photo out of the way. What you'll do is dump the tomatoes in a big bowl and crush them with your hands. It feels awesome, yes. It looks weird, sorry.

 

Brown the ground turkey.

Then get your turkey all browned up in a pan with the garlic and crushed red pepper. And salt!

 

Cook the rigatoni and spray with cold water.

Also, while you're at it, cook that rigatoni until it's slightly underdone, maybe 3 minutes under what the box says. Then drain it under some cool water. Some of the rigatoni may start to break on you. And that's okay! Don't let your heart break along with it. You're still a good person.

 

Toss the rigatoni with parmesan cheese.

Then toss it with a cup of parmesan! This is pre-toss, obvs.

 

Add crushed tomatoes to the browned meat.

This is what your sauce looks like after about 20 minutes of simmering. Taste it. Uh huh.

 

Pack the rigatoni into a springform pan with noodles on end.

Okay now (and see, you'll do all this at the same time. Your sauce simmers while you prepare the pie.), just tightly pack the rigatoni in a 9-inch springform pan. You'll probably use the entire pound of pasta, believe it or not. Some rigatonis will be a little taller than others. And that's okay! You're still a good person.

 

Pour the meat sauce over the top, pressing into ends of noodles.

Once it's all packed in the pan, pour the sauce on top. Isn't this so neat? And then as best you can, try and push the meat sauce down into the pasta holes. Some of the meat crumbles will be bigger than the meat holes and won't be able to fit down in it. But that's okay! You're still a good person.

 

Bake the pasta pie and let it sit before slicing.

Seriously. Now this is after it's all baked up and cheesy. Okay, watch what happens when that spring thingy comes off.

 

Pasta pie out of the spring-form pan and ready to serve.

Voila! Is this not so bizarre? I laughed so hard.

 

Slice the pasta pie and serve.

And then I ate 3/4th of it.

You have GOT to try this. You may even dance like a rubber chicken.


Pass the Pasta, Please!


There's lots more pasta love to pass around!

*Bev lied. She ate 9/16th of it. Whatever that means. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
See Recipe
Tips  

Can you even begin to believe what you're looking at? Is it pasta? Is it a deep dish pizza pie? Is it ridiculous? Is it being summoned to your belly right about now? Yes, yes, yes, yes and yes. Before we go on, I'm telling you now, this wasn't my original idea. But when we saw it over on the Noble Pig , all of my lids flipped at once, I experienced blindness and heart murmurs, and strange utterances escaped my lips, along with tiny rivers of drool. It had to be done. I veered from her recipe just a tad, replacing beef with turkey, and adding crushed red pepper flakes for a good kick in the pants. Grab some rigatoni, some ground turkey, Muir Glen whole peeled tomatoes, garlic, crushed red pepper, parmesan and mozzarella cheese. To crush your own tomatoes, dump them in a big bowl and crush them with your hands. It feels awesome, yes. It looks weird, sorry. You can also buy tomatoes that are already crushed, but you'll miss out on all the squishy fun. Then get your turkey all browned up in a pan with the garlic and crushed red pepper. And salt! Next you'll add the tomatoes and simmer for about 20 minutes. While you're at it (see, you'll do all this at the same time, and your sauce will simmer while you prepare the pie.), cook that rigatoni until it's slightly underdone, maybe 3 minutes under what the box says. Then drain it under some cool water. Toss the rigatoni with a cup of Parmesan and pack it into a springform pan with noodles standing on end. They might be different heights, and that's okay. Once it's all packed in the pan, pour the sauce on top. And then as best you can, try and push the meat sauce down into the pasta holes to fill the noodles. Once it's all baked and cheesy, let it set up for about 15 minutes before removing the springform pan and slicing. Voila! I laughed so hard when I took mine out of the pan. You have GOT to try this.

There's lots more pasta love to pass around! Sausage, Spinach and Cheese Stuffed Shells Copycat Noodles and Company™ Mac and Cheese Million-Dollar Manicotti Spaghetti Cacio e Pepe Butternut Squash, Hazelnut and Fontina Lasagna

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
941.7
Daily Value
Total Fat
33.6g
52%
(
Saturated Fat
15.1g
75%
)
Cholesterol
141.7mg
47%
Sodium
1151.8mg
48%
Potassium
602.5mg
17%
Total Carbohydrate
95.8g
32%
(
Dietary Fiber
5.4g
21%
,
Sugars
8.7g
)
Protein
61.4g
Daily Value*:
Vitamin C
7.80%
8%
Calcium
70%
70%
Iron
24.60%
25%
*Percent Daily Values are based on a 2,000 calorie diet.
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