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Yields:
6 serving(s)
Prep Time:
25 mins
Total Time:
1 hr
Cal/Serv:
612
We pizza'd rigatoni...and we'll never turn back. What can we say? Our love for pizza knows no limits. This comfort food combination has to be seen to be believed. Baked in a springform pan allows for the rigatoni to stand up straight, ready to be filled with ricotta and topped with marinara (or pizza sauce), mozzarella, Parmesan, and pepperoni. After some time in the oven, his baked pasta dinner turns out golden, bubbly, and perfectly melty. If you want to switch up pizza or pasta night, then this creative pie is the perfect way to satisfy both cravings at once.
Tip: Though I pour it over for ease, If you really want to make sure that the ricotta mixture fills EVERY LAST BIT of each tube of pasta, you can pipe it instead. Want to get creative? Make it a Bolognese pie by swapping out the marinara for your favorite meat sauce and skipping the sliced pepperoni.
Made this recipe? Let us know how it went in the comments below!
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Ingredients
Kosher salt
- 12 oz.
rigatoni
- 2 Tbsp.
extra-virgin olive oil, divided
- 1 1/2 cups
shredded mozzarella, divided
- 1/2 cup
freshly grated Parmesan, divided
- 2 cups
ricotta
- 2
eggs
- 2 Tbsp.
milk (preferably whole or 2%)
Freshly ground black pepper
- 1
(13-oz.) jar pizza sauce or marinara, divided
- 1/4 cup
sliced pepperoni
Freshly sliced basil, for garnish
Directions
- Step 1Preheat oven to 400°. In a large pot of boiling salted water, cook rigatoni until just al dente according to package directions. Drain and rinse with cold water. Transfer to a large bowl. Add 1 tablespoon oil, ½ cup mozzarella, and ¼ cup Parmesan and stir to combine.
- Step 2In a small bowl, stir together ricotta, eggs, and milk and season with salt and pepper.
- Step 3Build pie: Wrap the bottom of a 9" springform pan with foil. Brush pan with remaining 1 tablespoon oil, then spread ¼ cup pizza sauce on bottom of pan. Stand rigatoni upright in pan, tightly packing it in to fill. Pour over ricotta mixture and spread with a spatula, pressing down to fill rigatoni. Spoon over remaining pizza sauce, creating an even layer. Top with remaining 1 cup mozzarella and ¼ cup Parmesan and pepperoni.
- Step 4Place on a baking sheet and bake until deeply golden and bubbly, 30 minutes.
- Step 5Garnish with basil before serving.
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