Rigatoni Pie (Italian Pasta Timballo) 🍝🥧🧀✨
✨ Why This Recipe Works
A show-stopping, cozy baked Italian pasta pie featuring an upright honeycomb rigatoni ring loaded with rich bolognese meat sauce, creamy ricotta, and molten stretchy mozzarella.
Crafted with everyday pantry staples and perfected in Mery's home kitchen, this Rigatoni Pie (Italian Pasta Timballo) 🍝🥧🧀✨ brings authentic comfort and vibrant flavors straight to your table. Every step has been carefully timed and measured so home cooks of any skill level can recreate foolproof, delicious results with ease.
With a quick 30 minutes of prep and 45 minutes of cooking, this wholesome dish balances ease and rich flavor without requiring complicated culinary equipment.
📜 Deep-Dive Food History • 🌲 Wild Foraging & ASMR Cooking • 🍲 Ancient Recipes Brought to Life
🥗 Ingredients (tap to check off)
- 1 lb (450g) rigatoni pasta (straight-cut tubes work best)
- 1 cup whole milk ricotta cheese
- 1.5 cups freshly grated mozzarella cheese (divided)
- 1 cup freshly grated Parmigiano-Reggiano (divided)
- 1 large large egg (lightly beaten)
- 0.25 cup fresh basil leaves (chopped)
- 1 lb (450g) ground beef or sweet Italian sausage
- 1 medium yellow onion (finely diced)
- 3 cloves garlic cloves (minced)
- 3 cups crushed San Marzano tomatoes
- 2 tbsp concentrated tomato paste
- 1 tsp dried oregano
- 1 to taste fine sea salt and freshly cracked black pepper
- 2 sheets (optional) shortcrust pastry or pie dough (optional, for pastry-encased pie)
👨🍳 Step-by-Step Instructions
Simmer the Rich Meat Sauce
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef or Italian sausage, breaking it apart with a wooden spoon, and cook until nicely browned. Add the diced onion and sauté for 5 minutes until soft and translucent, then stir in the minced garlic for 1 minute. Add the tomato paste, crushed San Marzano tomatoes, and dried oregano. Season with salt and black pepper, reduce heat to low, and simmer for 15 minutes until thick. Remove from heat and fold in the fresh chopped basil.
Boil & Toss the Rigatoni with Cheeses
Bring a large pot of salted water to a boil. Cook the rigatoni al dente (about 2 minutes under package instructions so it retains its firm structure). Drain thoroughly and rinse briefly with cool water. In a large bowl, whisk together the ricotta, half of the mozzarella, half of the parmesan, and the beaten egg until smooth. Gently toss the cooked rigatoni into the cheese mixture until every tube is coated.
Assemble the Honeycomb Pasta Grid
Preheat your oven to 375°F (190°C). Generously grease a 9-inch springform pan with butter (or line with pie dough for a pastry crust). Stand the rigatoni tubes upright, packed tightly together vertically from the outer edges into the center until the entire pan is filled with an orderly honeycomb grid of pasta.
Fill the Tubes & Top with Cheese
Spoon the warm meat sauce evenly across the standing rigatoni, gently tapping the pan against your counter so the sauce flows deep down into the hollow pasta tubes. Sprinkle the remaining mozzarella and parmesan cheese evenly over the top.
Bake to Bubbly Perfection
Cover the pan loosely with aluminum foil to protect the top. Bake for 30 minutes covered, then remove the foil and bake for an additional 15 minutes (or broil for 2 minutes) until the cheese crust is bubbling, caramelized, and deep golden-brown.
Rest, Unmold & Serve
Remove from the oven and let the pie rest undisturbed for 15 to 20 minutes in the pan. Release the springform latch, garnish with fresh basil leaves, slice into neat wedges, and serve warm with extra grated Parmigiano!
❄️ Storing & Reheating Leftovers
Refrigeration: Allow the dish to cool to room temperature, then store in an airtight glass container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat in a skillet over medium-low heat with a small splash of water or olive oil, or in a 350°F (175°C) oven until thoroughly warmed. This preserves the delicate moisture without drying out the texture.
🍳 Recommended Kitchen Equipment
Kitchen Note: Having the right kitchen tools ensures foolproof results. We recommend items tested in our own home kitchen.
📊 Nutritional Breakdown (Per Serving)
🍽️ You Might Also Love
⭐ Tried This Recipe? Rate & Review
We’d love to know how it turned out! Leave your star rating, helpful tips, or fun ingredient swaps below for fellow home cooks.