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Pasta Pie

A great dish to make with children, no sharp knives, easy to make and their sense of achievement when it comes out the oven will be enormous.

There are certainly easier ways to make pasta, tomato and cheese but this is impressive and great to share with friends. My brief from Adam is a dish for 4 for under £10 and this one is a dish for 6-8 (depending on your hunger) and costs just £5.20. Reheats well in the microwave or oven and will keep in the fridge for 5 days.

Make your own marinara sauce if you prefer, however this version is help with a quick and easy midweek meal, all you need is a 20cm spring form cake tin.

300g rigatoni pasta

3 tbsp olive oil

750g marinara sauce (shop bought is fine)

100g ricotta

10 fresh basil leaves

125g fresh mozzarella, torn into pieces

100g parmesan or vegetarian hard cheese, grated

Finished pasta pie

Preheat the oven to 190C fan. Line a baking tray with foil and grease a 20cm spring form cake tin with 1 tbsp of the olive oil.

Bring a large pan of salted water to the boil and cook the rigatoni for 8 minutes until only just al dente. Drain into a bowl, toss with the remaining oil and leave to cool a little.

Stand the rigatoni up in the cake tin until the base is fully covered. Put the cake tin on the lined baking tray. Pour over the marinara sauce using a spatula or the back of a spoon to caress the sauce into the tubes. Smear the top with ricotta, dot with basil leaves, sprinkle mozzarella then parmesan. Cover with foil and bake for 30 minutes.

Remove the foil and bake for a further 20 minutes. Remove from the oven and allow to rest for 15 minutes before releasing the pie for the outside edge of the cake tin.

Pasta in pie dish to make pasta pie
Adding sauce to pasta pie
Cooked pasta pie
Pasta pie

Pasta pie

Jules
A great dish to make with children, no sharp knives, easy to make and their sense of achievement when it comes out the oven will be enormous.
There are certainly easier ways to make pasta, tomato and cheese but this is impressive and great to share with friends. My brief from Adam is a dish for 4 for under £10 and this one is a dish for 6-8 (depending on your hunger) and costs just £5.20. Reheats well in the microwave or oven and will keep in the fridge for 5 days.
Make your own marinara sauce if you prefer, however this version is help with a quick and easy midweek meal, all you need is a 20cm spring form cake tin.
No ratings yet
Prep Time 10 mins
Cook Time 50 mins
Resting 15 mins
Course Main Course
Servings 6 people
Calories 466 kcal

Ingredients
  

  • 300 g rigatoni pasta
  • 3 tbsp olive oil
  • 750 g marinara sauce (shop bought if fine)
  • 100 g ricotta
  • 10 basil leaves
  • 125 g mozarella torn into pieces
  • 100 g parmesan grated

Instructions
 

  • Preheat the oven to 190C fan. Line a baking tray with foil and grease a 20cm spring form cake tin with 1 tbsp of the olive oil.
  • Bring a large pan of salted water to the boil and cook the rigatoni for 8 minutes until only just al dente. Drain into a bowl, toss with the remaining oil and leave to cool a little.
  • Stand the rigatoni up in the cake tin until the base is fully covered. Put the cake tin on the lined baking tray. Pour over the marinara sauce using a spatula or the back of a spoon to caress the sauce into the tubes. Smear the top with ricotta, dot with basil leaves, sprinkle mozzarella then parmesan. Cover with foil and bake for 30 minutes.
  • Remove the foil and bake for a further 20 minutes. Remove from the oven and allow to rest for 15 minutes before releasing the pie for the outside edge of the cake tin.

Nutrition

Calories: 466kcalCarbohydrates: 52gProtein: 22gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 36mgSodium: 1070mgPotassium: 595mgFiber: 4gSugar: 7gVitamin A: 922IUVitamin C: 9mgCalcium: 367mgIron: 2mg
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