Rigatoni Pie Recipe

Ingredients:

• 1 pound rigatoni pasta
• 3 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 pound ground beef
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 3 cups marinara sauce
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 large eggs

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9-inch (23 cm) springform pan.
2. Cook the rigatoni according to package instructions until al dente.
3. While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the diced onion and minced garlic to the pan and sauté until the onion becomes translucent, which usually takes around 5 minutes.
4. Add the ground beef to the onion and garlic mixture and cook until browned.
5. Add the dried basil and oregano to the mixture, and season with salt and pepper to taste.
6. Add the marinara sauce to the pan and stir until everything is well combined. Reduce the heat to low and let it simmer for around 10-15 minutes.
7. In a large bowl, whisk together the eggs, Parmesan cheese and half of the shredded mozzarella cheese.
8. Drain the rigatoni pasta and add it to the egg and cheese mixture. Mix until fully coated.
9. Spread half of the rigatoni mixture in the bottom of the prepared springform pan. Cover with half of the meat sauce mixture.
10. Repeat a second layer of rigatoni mixture and meat sauce.
11. Sprinkle the remaining shredded mozzarella cheese on top of the second layer.
12. Cover the pan with foil and bake for 30 minutes.
13. Remove the foil and bake for another 20-25 minutes or until the top is golden and bubbly.
14. Let the rigatoni pie cool for a few minutes before removing the springform pan’s ring. Serve immediately.

Verdict and Serving Suggestions:

This rigatoni pie recipe is a great way to jazz up a classic Italian dish. It’s perfect for a crowd or a family meal, and it’s easy to make ahead of time. The combination of the rich meat sauce, cheesy rigatoni and crispy golden top is sure to be a hit.

Serve it with a light green salad tossed in a vinaigrette dressing and some garlic bread on the side.