Rigatoni Pie

The love child of baked ziti and lasagna.

Prep Time: 10ish min

Cook Time: 45ish min

Yield: 6-8 servings

** You will need a spring form pan or a pie dish for this recipe **

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Ingredients

1 lb pasta (maybe a bit extra depending on your pie dish. I used a 9”)
24 oz jar of your favorite marinara sauce
8 oz ball of mozzarella
1/2 cup parmesan
1/2 cup chopped basil
15 oz ricotta cheese
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red chili flake

Instructions

1. Cook the pasta according to the package instructions. Drain and let cool completely.

2. While the pasta cooks, make the ricotta mixture by mixing together the ricotta cheese, chopped basil, and spices. Taste and adjust seasoning as necessary.

3. Preheat the oven to 400°F.

4. Let’s assemble! Start by putting a thin layer of marinara sauce on the bottom of your pie dish. Stand up each piece of rigatoni right next to each other in a single layer until the whole dish is full.

5. Spoon half the jar of sauce over the noodles. Use the back of a spoon to smooth over the noodles until most of the sauce has fallen into the holes of the rigatoni.

6. Spoon the ricotta mixture on next. Use the back of a spoon to smooth over the noodles until most of the ricotta mixture has fallen into the holes of the rigatoni.

7. Cover the ricotta mixture with the remaining sauce. Smooth it out again.

8. Tear chunks of mozz and place it on top of the last layer of sauce. Sprinkle on the parm.

9. Pop it into the oven and bake for 30ish min, until the cheese is golden brown and bubbly.

10. Top with more basil and serve immediately.