Rigatoni Pasta Pie

Rigatoni Pasta Pie 8

Isn’t this one of the coolest pies ever? Homemade red sauce, a thick layer of golden brown and bubbly cheese, and a rigatoni pasta that not only lends itself well to thick, meaty sauce…but actually STANDS! Can you believe it?!

When we decided to give this recipe a try we didn’t have high expectations that it would actually stand once the spring form pan was released. It seemed too good to be true. But it totally worked…and it turned out perfect!!

This meal came together fast, the longest step was arranging the pasta in the pan, which took less than 10 minutes. Kara, Cliff and I were really impressed! I love pasta, I especially love cheesy baked pasta, and I love love love the presentation of this pie.

Here's what you'll need

Here’s what you’ll need


in a large pan brown the meat and cook onion


add the tomatoes, crushing the tomatoes with your hands


Add a layer of sauce to the bottom of the spring form pan


Tightly place the cooked pasta in the pan, standing the pasta up


Add more sauce on top, then the mozzarella, then sprinkle parmesan on top


Bake about 30 minutes, will be golden brown on top


How cool!! So delicious too!

Rigatoni Pasta Pie
Serves 6
A delicious Rigatoni dish made with homemade red sauce, a thick layer of golden brown and bubbly cheese, and a pasta that not only lends itself well to thick, meaty sauce…but actually STANDS!
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  1. 1 tablespoon olive oil
  2. ½ pound ground sirloin
  3. 3 cloves garlic, minced
  4. ½ an onion, finely diced
  5. a pinch crushed red pepper flakes
  6. salt and pepper, to taste
  7. 1 (28 ounce) can whole peeled tomatoes
  8. 1 pound rigatoni pasta
  9. 2 tablespoons freshly grated parmesan cheese
  10. 2 cups mozzarella, shredded
  1. Preheat oven to 400 degrees F.
  2. Heat olive oil in a large skillet over medium-high heat. Add the ground sirloin and diced onion and cook until meat is browned, about 5 minutes. Add garlic, crushed red pepper, and season with salt and pepper then sauté for another minute. Add the can of tomatoes, crushing the tomatoes with your hands. Simmer on medium heat, stirring occasionally, 20 minutes.
  3. In the meantime, cook the pasta until it’s slightly undercooked. Drain and set aside. Lightly oil a 9-inch springform pan. Spread a thin layer of sauce of the bottom of the pan, then tightly pack the rigatoni in the pan, standing the pasta on its ends.
  4. Pour the sauce over the pasta. Sprinkle the top evenly with mozzarella cheese, then sprinkle with parmesan cheese.
  5. Bake approximately 30 minutes, until cheese is browned and bubbly. Top with fresh basil, if desired. Let sit 15 minutes before serving.
Adapted from Bev Cooks
Adapted from Bev Cooks
livelovepasta http://livelovepasta.com/


  1. Donna says

    Hi. I made the rigatoni pie. It came out just like the picture but when I cut into it, it fell apart. Any suggestions?

  2. Shannon Kemp says

    This looks great but was it dry? Looks like it needs more sauce but I’m thinking extra sauce might keep it from staying together? Still plan on trying it though, looks good!

  3. says

    I really want to try this recipe but I am wondering what kind of pan can be used for this recipe if you do not have a “spring pan”?

  4. Clare says

    Loved the pasta. Just used a square pan but still stood the noodles up. My family loved it!! Thanks for sharing!

  5. Jasmine says

    Made this tonight, turned out quite well, middle of the pasta was a teensy bit dry, so next time I’d made the sauce a bit more runny, but otherwise very yummy!


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