Pasta Pie

March 12, 2012


It’s spring break at my house.  Actually it’s was spring break last week with one kid, this week with another and next week with yet another.  Can’t they figure out how to have one universal spring break week?  My Son Ross came in this weekend from Indiana University and had a couple friends over for dinner last night.  I have a houseful of boys anyway and I always cook way more than we eat,  so no big deal.  I came across this recipe on Pinterest and it is awesome.  I made a couple minor changes and it’s a definite keeper!

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Pasta Pie
  • 1lb. box of Rigatoni noodles
  • 2 tbsp. olive oil
  • 1 cup grated Parmigiano Reggiano
  • 1 lb grass fed ground sirloin
  • 3 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1 28 ounce can organic crushed tomatoes
  • salt and pepper to taste
  • 8 ounces shredded mozzarella cheese
  • *You will need a 9 inch springform pan
  1. See below...


Boil noodles until al dente, drain and rinse with cool water and drain again.
Toss with one tablespoon of the oil to prevent sticking.

Heat large skillet over med-high heat and cook meat until browned.  Add minced garlic, and cook 2 more minutes.  Add crushed tomatoes and seasoning and continue to simmer until sauce is thickened, about twenty minutes.  Put aside.

pour the cup of grated cheese over noodles and shake real good so they are coated. I did this right in the colander I used to drain them.

This next step is fun!  Get your 9 inch springform pan, coat with olive oil spray and arrange the noodle standing up and closely packed.  It’s unbelievable  they fit perfectly!

Now it’s time to spoon the meat sauce over.

Use a spatula to gently press down sauce into the rigatoni.  Bake at 400 for 15 minutes.

Top with Mozzarella and bake an additional 15 more minutes

Enjoy this one, I know you will!

Adapted from Noble Pig.


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