Italian Rigatoni Pie Recipe

Posted by
Rate It!
Italian Rigatoni Pie
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Drain the pasta, rinse in cold water and drain well again. Stir in 1 tbsp of the olive oil and set aside. (This keeps the pasta from sticking.).
  2. Meanwhile, heat a large skillet over medium heat. Add the remaining 1 tbsp olive oil to the pan. Add the beef, pork and veal to the skillet and season with salt and pepper. Stir and cook the meat until it is no longer pink. Drain the meat and return it to the pan (draining is optional). Stir in the crushed tomatoes, red wine, Worcestershire sauce, parsley, basil, garlic powder, oregano and red pepper flakes. Season with salt and pepper, to taste. Reduce the heat to low. Cover and simmer for 20 minutes.
  3. Preheat the oven to 400 degrees.
  4. Gently stir the finely grated Parmesan cheese into the cooked rigatoni. Stand the rigatoni up vertically in a greased springform pan. You should use the entire pound of the cooked pasta for this.
  5. Gently spread the ricotta cheese on top of the rigatoni in a thin, even layer.
  6. Carefully pour the meat sauce over all. This is the most time-consuming part. With clean hands, use the larger end of chopsticks or your fingers to carefully push the meat sauce down into the rigatoni. As you push the meat sauce down, you will also push the ricotta cheese into the rigatoni, which will help keep this dish from being dry. The more time you spend on this step, the better results you will obtain — allow your obsessive-compulsiveness to shine! I spent about 8 minutes on this step.
  7. Set the springform pan on a baking sheet and place it in the oven. Bake for 15 minutes. Remove the pie from the oven. Sprinkle the mozzarella and cheddar cheese evenly over all. Return the pie to the oven and cook for 15 minutes longer.
  8. Remove the pie from the oven and allow it to stand in the sprinform pan for at least 15 minutes. Carefully run a knife along the edge of the pan to loosen the pie from the pan. Remove the sides of the sprinform pan.
  9. Slice the pie and garnish with parsley, if desired.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 434.97 Kcal (1821 kJ)
Calories from fat 283.48 Kcal
% Daily Value*
Total Fat 31.5g 48%
Cholesterol 77.65mg 26%
Sodium 565.21mg 24%
Potassium 272.71mg 6%
Total Carbs 20.74g 7%
Sugars 1.44g 6%
Dietary Fiber 1.54g 6%
Protein 28.05g 56%
Vitamin C 0.8mg 1%
Iron 15.3mg 85%
Calcium 500.7mg 50%
Amount Per 100 g
Calories 232.61 Kcal (974 kJ)
Calories from fat 151.6 Kcal
% Daily Value*
Total Fat 16.84g 48%
Cholesterol 41.52mg 26%
Sodium 302.26mg 24%
Potassium 145.84mg 6%
Total Carbs 11.09g 7%
Sugars 0.77g 6%
Dietary Fiber 0.83g 6%
Protein 15g 56%
Vitamin C 0.4mg 1%
Iron 8.2mg 85%
Calcium 267.8mg 50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 11
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top