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Stuffed rigatoni pie

Chef Fred

Stuffed Rigatoni Pie

12 oz. rigatoni, cooked Al dente
2 tbsp. olive oil, divided
2 cups shredded mozzarella
1/2 cup Parmesan cheese
2 cups ricotta cheese
1 cup chopped spinach
2 eggs, beaten
2 tbsp. milk or half and half
1/2 tsp. salt
1/4 tsp. ground black pepper
1 tsp. granulated garlic
1/2 tsp. dry Italian seasoning
13 oz. pasta sauce
1/2 cup sliced pepperoni
fresh basil for garnish

Basic preparation

Preheat the oven to 400 degrees. Boil off the rigatoni in salted water for 7-8 minutes, or until just al dente. Move the cooked pasta to a sink drainer and rinse with cold water. 

Now, transfer the cooked pasta to a bowl and add 1 tbsp. olive oil, 1/2 cup mozzarella, and 1/4 cup Parmesan and stir to coat evenly.

In a small bowl combine the ricotta, beaten eggs, chopped spinach, and season with all of the seasonings. Mix to combine evenly. 

Next, brush the bottom and sides of a foil covered 9″ springform pan with the remaining olive oil. Spread 1/4 cup of sauce evenly over the bottom of the pan. Stand the rigatoni upright in the pan and pack tightly to fill the pan. Spoon the ricotta mixture over the pasta and press, with the back of the spoon, to push the mixture into the pasta.

Spoon the remaining sauce over the rigatoni and top with the remaining mozzarella and Parmesan. Now, top with the pepperoni and bake for 30-40 minutes. Remove from the oven and rest for 10 minutes before removing the springform sides. Slice into wedges and serve with additional sauce and fresh basil.  

Servings: 6
Preparation time: 25 minutes 
Cook time: 30-40 minutes
Calories: 8 oz. 390

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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