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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

Nooooooooot even kidding.


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


  • 1 Preheat oven to 400°F.
  • 2 Heat the oil in large skillet over medium-high. Add the turkey and cook until it's browned all over, about 5 minutes. 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 as best you can.
  • 5 Slide into the oven for 15 minutes. Remove, top with mozzarella cheese, and bake another 10 to 15 minutes, or until cheese is browned and bubbly.
  • 6 Let sit 15 minutes before slicing and serving!
  • 7 Top with fresh basil if desired.
See 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?


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.
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