Lunch: Pizza Rigatoni Pie

Recipe by Rian Handler We pizza'd rigatoni...and we'll never turn back.

Ingredients

1 lb. rigatoni
2 tbsp. Extra Virgin Olive Oil, divided
1 c. ricotta
1 egg
1 tbsp. milk
kosher salt
Freshly ground black pepper
1 1/2 c. grated mozzarella, divided
1/2 c. grated parmesan, divided
1 13 oz. jar pizza sauce
1/4 c. pepperoni

Instructions

Preheat oven to 400 degrees F.
In a large pot of salted boiling water, cook rigatoni until very al dente, about 8 minutes. Drain and rinse with cold water. Transfer to a large bowl and toss with 1 tablespoon olive oil. To pasta, add 1/2 cup mozzarella and 1/4 cup parmesan and mix to combine. Set aside.
In a small bowl, combine ricotta, egg, milk, salt and pepper. Set aside.
Build the pie: Brush a 9" spring form pan with remaining olive oil. Spread bottom and edges with 1/4 cup pizza sauce. Standing the rigatoni upright, tightly pack it to fill pan. Spoon over ricotta mixture and press down with back of spoon to fill rigatoni. Repeat process with remaining pizza sauce. Top rigatoni with remaining mozzarella and parmesan, then with pepperoni.
Bake for 30 minutes at 400 degrees F. Broil until bubbly and golden, 2 minutes more.

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