Garlic Parmesan Rigatoni Pie
Updated: Apr 2, 2021
The last rigatoni pie that I made was such a hit, I made it again, but this time with my deliciously creamy garlic parmesan sauce and turkey pepperoni! It was so good that this may be my new favorite way to make it. It's creamy, garlicky and oh so cheesy. And the pepperoni adds a nice little spice and spark to the pie. You'll want to put this pie into your regular dinner rotation, trust me!
Here's how to make it:
16 oz. rigatoni pasta
creamy garlic parmesan sauce (double the recipe)
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
2 TBS olive oil
5 oz. pepperoni (or turkey pepperoni)
fresh chopped parsley or basil, for garnish
Boil the rigatoni in salted water until it's barely al dente, about 8 minutes.
Preheat your oven to 400° F.
When the pasta is done cooking, quickly add to a bowl and mix with 2 TBS olive oil and the parmesan cheese until all of the pasta is covered with cheese.
Grease a springform pan (I used olive oil spray) and place a small layer of garlic parmesan sauce on the bottom of the pan.
Place the rigatoni, standing up, in the pan in a single layer, until you've used all of the pasta, or the pan is completely filled.
Roll up the pepperoni slices and insert them evenly between the pasta (they don't have to be next to each piece of pasta).
Pour the garlic parmesan sauce over the pasta. Be sure to cover all of it and let it drip into the rigatoni tubes.
Bake for 15 minutes, them remove from oven.
Add the mozzarella cheese and return to over for another 15 minutes, or until the cheese is golden brown.
Remove the pan from the oven and wait about 15-30 minutes to remove the pan (otherwise it may not stand up as well).
Release the sides of the pan and you should have a beautiful, cheesy rigatoni pie!
Cut into slices, add parsley (or basil) and enjoy!
Did you make it? Share pics in the comments!