Forget the usual baked pasta dishes because you’re about to discover the rigatoni pie, a dish that’s not just a meal, but a true scenic masterpiece to present on special occasions.
This recipe elevates rigatoni to a higher level, turning them into an impressive savory pie, where each rigatone is positioned upright with meticulous care, creating a honeycomb effect that leaves everyone speechless.
But the beauty isn’t the only strength of this culinary marvel! The rigatoni pie is a triumph of rich and enveloping flavors. Inside, the rigatoni embrace a sumptuous filling: a minced meat ragout that pairs perfectly with the velvety creaminess of béchamel, the melting heart of mozzarella, and a generous sprinkle of grated cheese for a golden and irresistible gratin.
When the slice is cut, it reveals layer after layer of pure pleasure, promising a rich, comforting, and unforgettable taste experience.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.25 oz rigatoni
- 2.8 oz soffritto mix
- to taste extra virgin olive oil
- 12.25 oz ground beef (or mixed with pork)
- Half glass red wine
- 24.7 oz tomato passata
- to taste salt
- to taste black pepper (ground)
- 10.6 oz béchamel
- 10.6 oz mozzarella (or Fior di Latte)
- to taste grated Parmesan cheese
Tools
- 1 Knife
- 1 Pot
- 1 Colander
- 1 High-sided Casserole
- 1 Springform Pan 8 inches in diameter
- 1 Bowl
- 1 Ladle
- 1 Spoon wooden
Steps
Preparing the rigatoni pie is quite simple but requires several steps, the first of which is preparing the ragout, which will take a bit more time.
Then proceed to prepare the béchamel as described HERE, or you can skip this step by using store-bought béchamel.
For the ragout similar to Bolognese, heat a base of oil in a large pot with high sides and sauté the chopped celery, carrots, and onions.
Then add the ground beef and brown it well.
Deglaze with red wine, and only when the alcohol has evaporated, add the tomato passata.
Salt, pepper, cover with a lid, and let it cook for an hour on low heat, stirring occasionally.
When the ragout has thickened, turn off the heat, add the béchamel, and mix.
Meanwhile, cook the rigatoni al dente, draining them at least 2-3 minutes before the cooking time indicated on the package.
Now proceed to assemble the rigatoni pie. Place a few ladles of ragout mixed with béchamel on the bottom of the springform pan.
Then, with some patience, stand the rigatoni upright inside the pan, trying not to leave empty spaces.
Insert a piece of mozzarella (drained) roughly the size of the rigatoni inside each rigatoni.
Fill the rigatoni (and the gaps between one rigatoni and another) with plenty of sauce and sprinkle the surface with a generous handful of grated cheese.
Finally, bake in a preheated static oven at 392°F for 25 minutes plus 5 minutes of grilling at 482°F.
Once the rigatoni pie is out of the oven, let it settle before cutting it and serving it in slices, just like a cake 😉.
Storage
The rigatoni pie can be stored in the fridge, in an airtight container for a couple of days. When ready to eat, reheat in the oven, microwave, or better yet, in a pan with a knob of butter.
Notes
You can enrich your rigatoni pie by adding ricotta.
In that case, I would suggest cutting the mozzarella into smaller pieces and filling the rigatoni using a piping bag.
Moreover, you can prepare a vegetarian version of the rigatoni pie by eliminating the meat and adding cooked spinach to the filling.
