Rigatoni Pie Recipe With Ricotta

RicottaStuffed Rigatoni Pie with Meat Sauce Food …

WEBJan 1, 2019 · For the meat sauce: Heat the oil in a large saucepan over medium-high heat. Add the ground meat, a large pinch of salt and a few …

1. For the meat sauce: Heat the oil in a large saucepan over medium-high heat. Add the ground meat, a large pinch of salt and a few grinds of pepper. Cook, stirring and breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and cook, stirring frequently, until soft and lightly browned, 8 to 10 minutes. Add the tomato paste, oregano, red pepper flakes and garlic and cook, stirring, until the tomato paste darkens to a brick red, about 1 minute. Add the tomato puree, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a high simmer, then adjust to a low simmer. Cover the pan and cook for 30 minutes. (You can make and cool the sauce the day before. Reheat before using the next day.)
2. For the pasta: Meanwhile, bring a large pot of generously salted water to a boil. Grease a 9-inch springform pan with 1 tablespoon oil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain and toss with the remaining tablespoon oil, then spread out in a single layer on a rimmed baking sheet.
3. Spread 1/4 cup of the meat sauce on the bottom of the prepared pan. Stand the rigatoni on their ends in the pan until it is completely filled.
4. For the ricotta filling: Stir together the ricotta, Parmesan, egg, 1 teaspoon salt and a few grinds of pepper. Transfer the filling to a pastry bag or resealable plastic bag, snip off just enough of the tip to make a small opening and pipe into each rigatoni tube. Pipe small mounds of any leftover ricotta mixture on top of the pasta and spread out into a thin layer. (You can cook and fill the pasta the day before.)

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Easy Cheesy Rigatoni Pie Just a Taste

WEBMay 31, 2018 · Instructions. Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cook the pasta until it is barely al dente, about 8 …

1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook the pasta until it is barely al dente, about 8 minutes. Drain the pasta, transfer to a baking sheet and toss it with 1 tablespoon of olive oil.
3. Grease a 9-inch springform pan with the remaining 1 tablespoon olive oil. Using your hands, stand each tube of rigatoni up in the pan in a single layer covering the entire base of the pan.
4. Pour the marinara sauce on top of the rigatoni then transfer the pan onto a foil-lined baking sheet.

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