Cheesy Rigatoni Pie

  • Difficulty: Medium
  • 50 minutes
  • 3 servings

This pasta dish just looks amazing! You’ll need to “borrow” the cake pan for this high-carb recipe. Place the rigatoni upwards inside it, then fill and cover them with mildly hot tomato sauce. Finish it up by topping it with cheesy cheddar and mozzarella.

Ingredients Needed for Cheesy Rigatoni Pie


For the tomato sauce:

2 tablespoons of olive oil
4 garlic cloves
1 large onion, shredded
2 teaspoons of chili flakes
2 cups of tomato sauce
1 cup tomato juice
salt
pepper
1 tablespoon fresh basil, chopped

For the rigatoni:

8 ounces of rigatoni
1 cup low moisture mozzarella, grated
1 cup cheddar, grated
chives for garnishing

How to Cook Cheesy Rigatoni Pie

  1. For the tomato sauce:

    Add the olive oil and garlic to a skillet over low heat. Cook and stir for 30 seconds. Add the onion and chili flakes and stir for 1 minute.

  2. Add the tomato sauce, tomato juice, and fresh basil, also season with salt and pepper. Stir and cook until it starts to bubble.
  3. For the rigatoni:

    Add the rigatoni in standing position to a 7 x 2 inch (18 x 5 cm) cake pan. You want to fill the whole pan with them so that they somehow resemble a honeycomb.

  4. Pour the tomato sauce over them, evenly spread the mozzarella and the cheddar on top, then bake for 30 minutes at 360⁰F/180⁰C.
  5. Optionally, garnish it with chives before serving.

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