Rigatoni Pie

11/24/2021

Rigatoni Pie

Prep Time: 15 Min
Cook Time: 40ish Min

Yields: 6 Slices

WHAT YOU NEED

Heat a large pot of cold, salted water on medium high heat until boiled. Add the rigatoni and cook to al dente according to package directions. Strain the noodles and let them air dry for a few minutes. Add the noodles to a bowl and toss them with half of the grana padano, a drizzle of EVOO, the dried basil, and a pinch of sea salt. Stir until noodles are coated.
Preheat oven to 400 F
Arrange the rigatoni upright in a clockwise pattern around the springform pan, working your way towards the middle until the entire base of the pan is covered. Wedge additional noodles in to make sure it's nice and tight.

Pour about 1 C of the prepared sauce over the noodles and spread to coat. Next, dollop the ricotta around the pan and carefully spread it as best you can. Finish with up to another cup of sauce, spreading it to coat the entire dish.
Place the springform pan on a baking sheet in case of any leakage.
Bake for 15 minutes and remove from the oven. Sprinkle with the mozzarella and remaining grana padano and return to the oven to bake for 15 - 20 minutes until golden and melty.
Remove and set the pan on to a wire cooling rack for about 10 minutes before releasing the pie from the pan. Allow it cool for another 5 - 10 minutes before slicing in to.
Garnish each slice with fresh parsley and additional grana padano cheese. ENJOY!