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Step 1: Prepare the Pasta
- Cook the Paccheri: Start by bringing a large pot of salted water to a boil. Cook the paccheri (or rigatoni) according to the package instructions until they are al dente—usually about 10 minutes. Be careful not to overcook the pasta, as it will soften further when baked.
- Drain and Set Aside: Drain the pasta, then set it aside to cool slightly. You’ll want to stuff the pasta while it’s still warm but not scalding hot.
Step 2: Make the Stuffing
- Mix the Cheese Filling: In a large mixing bowl, combine the ricotta cheese, 1 ½ cups of shredded mozzarella, ½ cup Parmesan, and the egg. Stir until the mixture is smooth and well-combined.
- Add Spinach: Fold in the cooked spinach (be sure to squeeze out any excess moisture from the spinach so it doesn’t make the filling watery). Season the filling with garlic powder (if using), salt, and pepper to taste.
- Prepare for Stuffing: Set the cheese mixture aside, and make sure your paccheri is ready to be stuffed.
Step 3: Prepare the Marinara Sauce
- Cook the Sauce: In a saucepan, heat the olive oil over medium heat. Add the minced garlic (if using) and sauté for 1-2 minutes until fragrant.
- Add Marinara: Pour in the marinara sauce, dried oregano, and basil. Stir to combine, then let it simmer for about 10 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
Step 4: Stuff the Pasta
- Stuff the Paccheri: Using a small spoon or a piping bag, stuff each piece of paccheri with the ricotta and spinach mixture. Be generous with the filling, making sure each pasta tube is fully stuffed.
Step 5: Assemble the Pie
- Layer the Pasta: Preheat your oven to 375°F (190°C). In a 9-inch round or square baking dish, spread a thin layer of marinara sauce on the bottom. Begin arranging the stuffed paccheri in a circular pattern, standing upright in the dish. Continue to layer the stuffed pasta, placing each piece next to the other, forming a spiral or ring pattern.
- Top with Sauce: Once all the pasta is arranged, pour the remaining marinara sauce over the top, making sure to cover the stuffed pasta completely.
- Add Cheese: Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top of the dish.
Step 6: Bake the Stuffed Rigatoni Pie
- Bake: Cover the dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Cool and Serve: Let the dish cool for a few minutes before slicing and serving. Garnish with fresh basil or parsley for a pop of color and extra flavor.
Tips for Perfect Stuffed Rigatoni Pie
- Get Creative with Fillings: While ricotta and spinach are a classic filling combination, you can easily swap in ground meat (beef, turkey, or sausage), sautéed mushrooms, or even a mixture of roasted vegetables for a unique twist.
- Make It Ahead: This dish is perfect for making ahead of time. You can stuff the paccheri and assemble the pie earlier in the day, then cover it and refrigerate until you’re ready to bake it.
- Extra Sauce: If you prefer a saucier pie, feel free to add extra marinara sauce or a layer of béchamel sauce between the stuffed pasta and cheese.
- Vegan Options: For a vegan version, swap the ricotta for a plant-based ricotta alternative, use dairy-free mozzarella, and make sure your marinara sauce is free from cheese.
Why You’ll Love Stuffed Rigatoni Pie
This Stuffed Rigatoni Pie is the ultimate comfort food, combining hearty pasta, savory cheese, and tangy marinara sauce into a single dish that’s as filling as it is flavorful. Whether you’re serving it for a cozy family dinner, a festive occasion, or just because, this dish is guaranteed to impress. The beautiful presentation, combined with the rich, cheesy filling and perfectly baked exterior, makes for an unforgettable meal that everyone will love.
Give it a try and enjoy the process of creating your very own Stuffed Rigatoni Pie—it’s a dish that’s as much fun to make as it is to eat!
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