WOW MEET EASY {6 Ingredient Springform Rigatoni Pie}



Springform Rigatoni Pie

I kept seeing pictures of this recipe and was dying for an event that would call for it..... then when planning dinners for the week my three little nieces were visiting... yup!   Kid friendly, adult impressing....

This is one of those recipes that has such a visual wow factor that one might be intimidated

and think they can't do or

they aren't a "good enough" cook. 

BAH! This is an awesome dish

with really no hard work SWEAR! 

{I guess you could keep that between us....} 

Taste wise:  it's a cross between lasagna and baked ziti and could be modified to accommodate just about any diet based on your choices {vegetarian, gluten free, low fat}.

Best news?  I founds dozens of recipes for this and while most had lists of ingredients as long as your arm.... NO NEED.  Don't go there.  SIX ingredients {5 if you are vegetarian LOL}. 

It's my new motto.... life does NOT need to be complicated.  Nor does your crazy mind blowing rigatoni pie....

WHAT YOU NEED
1 pound ground beef or turkey
3 cups of your favorite marinara sauce {I used Raos's Homemade jarred sauce}
1 pound rigatoni pasta
2 cups Ricotta Cheese
1 cup freshly grated Parmesan cheese
2 cups shredded mozzarella {I used the 6 cheese Italian Cheese Blend that Sargento makes}

YOU MUST GET A SPRINGFORM PAN. 

You cannot get away with not using this.

WHAT YOU DO:

Wipe the inside of your Springform pan down generously with olive oil to prevent sticking.... I missed this step and so my pie wasn't as visually perfect as it could have been.... when I make again I'll be updating some pictures :)  

Prepare your Rigatoni to Al Dente as per box instructions, rinse with cold water, drain and as soon as you can handle them pour into Springform and stand them all on end.  This is surprisingly easy to do {only took a couple minutes} and you do not need to place them in that way, dump in and THEN stand them up.

Meanwhile, brown your meat in a skillet until no longer pink. Drain if needed and then stir in your sauce.

Preheat the oven to 400 degrees.

Gently spread the ricotta cheese on top of the rigatoni in an even layer, then the Parmesan.  Pour the meat sauce over all.

NOTE:  This is the most time-consuming part. With clean hands, use your fingers to carefully push the meat sauce down into the rigatoni. As you push the meat sauce down, you will also push the ricotta and Parmesan cheese into the rigatoni. The more time you spend on this step, the better results you will obtain {I spent over 5 minutes doing this}. If you adverse to using fingers, the end of a wooden spoon MIGHT work but I'd be worried about damaging noodles.

Sprinkle the mozzarella cheese evenly over all.  Set the springform pan on a baking sheet, cover loosely with foil and place it in the oven. Bake for 30 minutes.

Remove the foil and return to oven for 15 minutes until bubbly.  Remove pie from the oven and allow it to stand in the springform pan for at least 15 minutes. Carefully run a knife along the edge of the pan to loosen the pie from the pan. Remove the sides of the springform pan.

Prepare to hear WOW!
Slice like a cake and serve with extra sauce if desired.

TIP:  I made this a day ahead and stored UNBAKED and covered with plastic wrap.... removed to bring to room temp for 30-45 minutes before baking on next day.