Stuffed Rigatoni Pasta Pie

Everyone will want a slice of this tasty pasta pie recipe and some will want a second! It’s a meaty, cheese pasta bake with rigatoni made in a pie style.

If you have a soft spot for pasta, you might also like to try this smoked Italian pasta salad, ricotta beef stuffed pasta shells, pepperoni lasagna, or one-pot pasta with spinach and tomatoes. This pancetta pea pasta is a special dish too, as is pasta alla norma.

Why You’ll Love This

Unusual: This is a fun dish to make because you’re using rigatoni as a kind of pie crust to contain the filling.
Delicious: How can you go wrong with pasta, beef, tomatoes, cheese, and herbs? Just imagine how tasty this pasta pie recipe is!
Real Italian flavors: If you want to order a pie like this in Italy, you simply ask for rigatoni pasticciati. It’s from a specific region but well-loved there. The Italian version typically includes a pastry crust and a lot of mushrooms but most of the other ingredients are the same. It isn’t one of the best-known dishes but the ingredients are quintessentially Italian. So, if you want to indulge in a meal rich in those Italian flavors we all know and love, you have to try this!

Recipe for Pasta Pie Ingredients

A complete list of ingredients and amounts can be found in the recipe card below

Rigatoni pasta: One of the main ingredients. This is a hollow pasta that you need to use so the filling can go into the holes.
Ground beef: Use regular or lean ground beef, as you prefer.
Tomatoes: Canned diced tomatoes, canned crushed tomatoes and tomato sauce combine for a rich flavor.
Herbs: Basil and oregano add a subtle flavor. You can substitute dried for fresh or vice versa (just keep in mind you’ll need a lot less if using dried as it’s stronger).
Onion and garlic: These work well complementing the meaty filling.
Cheese: You need a ricotta cheese and parmesan cheese mixture for the filling, and mozzarella cheese for the topping.
Egg: For both flavor and texture in the cheese topping.

How to Make Baked a Pasta Pie Recipe

For more detailed instructions with weights and measurements, jump to the printable recipe card

Cook the pasta: Follow the instructions on the package and cook the pasta to al dente, then drain.
Cook the beef: Cook the beef in a pan, breaking it up with a wooden spoon, and then drain off the fat once it’s browned all over. Set it aside in a bowl.
Soften the onion and garlic: Add oil to the same pot and cook the onion until soft and then the garlic for another minute.
Finish the sauce: Add the tomatoes to the pot and add the meat back in. Add the herbs, bring to a boil and simmer for 15 to 20 minutes.
Make the cheese filling: Mix together the ricotta cheese, egg, parmesan, fresh basil, salt, and pepper. Transfer this mixture into a pastry bag and snip off the corner.
Prepare the noodles: Fill each noodle with some of the ricotta mixture and then arrange the filled pasta in a springform pan facing upwards.
Add the toppings: Add some mozzarella on top and then add the sauce on top. Finish with the rest of the mozzarella.
Cook the pasta pie: Loosely cover it with foil and bake the pie for half an hour. Discard the foil and give it another 15 minutes, giving it a final broil if necessary.
Cool and serve: Let it sit for 15 minutes, then remove the sides of the springform pan and serve in slices with fresh basil and parmesan. Serve any remaining sauce with it too.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use your favorite type of gluten-free rigatoni pasta.
Manicotti instead of rigatoni: Manicotti is larger than rigatoni and would also work, although you’d need to trim the tops so it isn’t taller than the pan edges.
Spice it up: If you want to throw in some red pepper flakes, go ahead!

Serving Suggestions

Appetizers: As this pie with pasta is a rich and hearty dish, you’ll want to serve light appetizers such as watermelon feta cucumber salad, Italian rice salad, or a zoodles salad.
Side dishes:  If you don’t mind a lot of carbs, garlic bread is beautiful with pasta recipes. If you prefer a contrast, consider reverse seared New York steak or Italian wedding soup with chicken meatballs, but keep the portions small(ish!)

How to Store Italian Baked Pasta Pie

Store: Leftovers keep for up to 3 days in an airtight container in the refrigerator.
Freeze: You can freeze it for up to 3 months.
Thaw: Thaw in the fridge overnight.
Reheat: The microwave is the easiest method of reheating pasta pie.