Dinner / Eating / Food

Rigatoni Pasta Pie with Garden Tomato Sauce and Ricotta

Everybody like pasta, right?Sounds like a given to me. A couple weeks ago, my mom and I made this incredible pie. Out of rigatoni pasta, garden tomato sauce, black olives, parm, and ricotta! It really is an incredible dish to look at and to eat, of course. This definitely is a dish to make if you want to impress guests, or even your family. It does not involve too much extra effort to put the rigatoni tubes into the pie pan, but it is significantly easier as a two-person job. This dish is also highly customizable; we chose to make it vegetarian, but you can also make a meat sauce and stuff that into the tubes of pasta! Half Baked Harvest also has a drool-worthy recipe with butternut squash and sage which I’m dying over.

Ok I might have gotten a little carried away with the pasta pictures. I couldn’t help it….


Rigatoni Pasta Pie with Garden Tomato Sauce and Ricotta
Adapted from Noble Pig 
Serves 4-6


1 pound Rigatoni
2 Tablespoons Olive oil, divided (or butter)
1 can (28 ounces) Good quality crushed tomatoes, jarred sauce, or homemade garden tomato sauce
1 cup of black olives
2/3 of a cup ricotta cheese
Butter or spray oil, for pan
1 cup Parmesan or Romano cheese, finely grated
8 ounces shredded cheese

In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn’t stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil or butter to coat. Set aside.
Heat your tomato sauce in saucepan (you could use jarred, but we used our garden tomato sauce made from San Marzano tomatoes). Add in your sliced black olives and ricotta cheese towards the end, and stir well to break up the clumps of ricotta cheese. Also, refrain from just eating the sauce straight from the pot. (just kidding….go ahead…)
While your sauce is heating, toss pasta with Parmesan cheese. Spray a 9-inch cake pan. Tightly pack pasta into pan, standing each piece on end. Spread the sauce on top of pasta.
Push the sauce into the pasta holes,  filling each one up.
Place in a 400 degree oven for 15 minutes. Sprinkle shredded cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for about 10 minutes (if you can wait that long!!). Cut into wedges and serve with extra grated parmesan  or romano cheese!
Enjoy this dish everybody!!

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