Italian Pasta Pie

Transform your pasta night with this show-stopping Italian Pasta Pie, a hearty baked masterpiece that takes rigatoni to new heights—literally! Packed into a springform pan, the pasta stands upright, creating a stunning visual centerpiece for your table. This recipe layers al dente rigatoni with a creamy ricotta and parmesan mixture, a savory Italian sausage and marinara sauce, and a crispy, golden breadcrumb topping. Finished with gooey mozzarella and fresh basil, every slice delivers a perfect medley of cheesy, saucy, and meaty flavors. Ideal for family dinners or entertaining guests, this crowd-pleaser is as delicious to eat as it is impressive to serve. With easy-to-follow instructions and simple pantry staples, this Italian Pasta Pie is your new go-to comfort dish!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 500 g rigatoni pasta
• 100 g parmesan cheese
• 250 g ricotta cheese
• 250 g mozzarella cheese
• 3 large eggs
• 400 g ground Italian sausage or beef
• 2 cups marinara sauce
• 3 units garlic cloves
• 2 tablespoons olive oil
• 10 leaves fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup bread crumbs
• 1 tablespoon butter (for greasing the pan)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan with butter and set it aside.

Step 2

Bring a large pot of salted water to a boil and cook the rigatoni pasta until slightly undercooked (about 2 minutes less than the package instructions). Drain and let cool slightly.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the ground Italian sausage or beef and cook until browned, breaking it up into small pieces as it cooks. Stir in 1.5 cups of marinara sauce, salt, and black pepper. Let it simmer for 5 minutes before removing it from the heat.

Step 4

In a medium bowl, combine ricotta cheese, 75g of grated parmesan cheese, 2 eggs, and half of the chopped fresh basil leaves. Mix until smooth and well combined.

Step 5

Toss the cooked rigatoni pasta with the ricotta mixture until every piece of pasta is coated.

Step 6

Stand the rigatoni upright in the prepared springform pan, packing them closely together to form a tight layer. Pour the meat sauce over the pasta, spreading it evenly with a spatula.

Step 7

In a small bowl, whisk the remaining egg and brush it over the top of the pasta and sauce layer. Sprinkle the breadcrumbs evenly over the top.

Step 8

Top the pie with shredded mozzarella cheese, the remaining grated parmesan, and the rest of the fresh basil leaves.

Step 9

Place the springform pan on a baking sheet (to catch any drips) and bake in the preheated oven for 30-35 minutes, or until the pasta pie is golden brown and bubbling.

Step 10

Let the pie cool for at least 10 minutes before removing the springform ring. Slice into wedges and serve with the remaining marinara sauce on the side.

Nutrition Facts

Serving size	2247.3 grams (2247.3g)

Amount per serving	% Daily Value*
Calories	4426

Total Fat 271.00g	347%
Saturated Fat 118.80g	594%
Polyunsaturated Fat 4.50g
Cholesterol 1274mg	425%
Sodium 9437mg	410%
Total Carbohydrate 243.30g	88%
Dietary Fiber 16.10g	58%
Total Sugars 24.90g
Protein 255.50g	511%

Vitamin D 172IU	861%
Calcium 4022mg	309%
Iron 21mg	118%
Potassium 2231mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 23.0%

Carbs: 21.9%