Rigatoni Lasagna Pie
Upright rigatoni filled with homemade meat sauce, creamy béchamel, mozzarella, and parmesan, then baked until golden and bubbly.
I’m always in the mood for pasta but sometimes I want something a little more interesting than the usual bowl of spag and sauce. I’d seen a few versions of the rigatoni pie online and finally decided to create one using the parts I liked best from several different recipes.
I wanted the sauce to taste fresh and homemade, the béchamel to be creamy without making the entire dish too rich, and the pasta to cook directly in the pan so it could absorb all of the yummy flavors. After blending several ideas and adjusting the ingredients as I went, I ended up with a recipe I’m very happy with and quite proud of.
The finished Rigatoni Lasagna Pie is comforting and substantial but it doesn’t feel overly heavy. The sauce is made with fresh tomatoes, onion, garlic, and tomato paste rather than a jarred sauce and the creamy layer comes from a simple homemade béchamel. Nothing tastes fake or heavily processed.
The rigatoni stands upright in a springform pan, allowing the meat sauce and béchamel to settle into the pasta tubes as everything bakes. And the best part is once the sides of the pan are released, it can be sliced into wedges just like a pie.
It looks impressive on the table but the ingredients and preparation are surprisingly simple.
Rigatoni Lasagna Pie
Prep time: 30 minutes
Bake time: 1 hour
Resting time: 5 to 10 minutes
Serves: 4-6
Ingredients
For the pasta:
* 1 package dry rigatoni pasta, 16 ounces
For the meat sauce:
* 1 pound ground beef
* 1 large onion, diced
* 3 cloves garlic, minced
* 2 tablespoons tomato paste
* 3 to 4 fresh tomatoes, grated or finely chopped
* 1 tablespoon olive oil
* 1¾ cups water or beef broth
* Salt, to taste
* Red pepper flakes, to taste
For the béchamel sauce:
* 3½ tablespoons butter
* 2 heaping tablespoons all-purpose flour
* 3 cups milk
* 1 teaspoon salt
* A pinch of black pepper, or more to taste
For the top:
* 1 cup shredded mozzarella
* ¼ cup grated Parmesan
For garnish:
* Fresh basil or parsley
Instructions
1. Prepare the pan
Preheat the oven to 350°F.
Lightly grease a 9-inch springform pan. Lay down 2 pieces of parchment paper lengthwise on a 9”x13” baking sheet. Place the springform pan on top of the baking sheet/parchment to catch any filling that may escape while the pie bakes.
2. Make the meat sauce
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and ground beef. Cook until the onion has softened and the beef is browned, breaking the meat apart with a spoon as it cooks. Roughly 6-7 minutes.
Add the garlic and cook for about 30 seconds, just until fragrant.
Stir in the tomato paste, then add the grated or finely chopped tomatoes and stir thoroughly. Pour in the water or beef broth, then season with salt and red pepper flakes. Stir again.
Bring the sauce to a gentle simmer. Cook, stirring occasionally, until it has thickened but is still loose enough to pour into the pasta tubes. About 20 minutes.
Remove the skillet from the heat and set the sauce aside.
3. Make the béchamel sauce
Melt the butter in a saucepan over medium heat.
Add the flour and whisk continuously for about one minute.
Gradually pour in the milk, whisking as you add it to help prevent lumps.
Add the salt and black pepper. Continue cooking and whisking until the sauce has thickened slightly. It should be a little thinner than pudding and still easy to pour.
Remove the saucepan from the heat.
4. Assemble the rigatoni pie
Spread a light layer of béchamel sauce across the bottom of the prepared, locked in place springform pan.
Stand the uncooked rigatoni upright in the pan so the pasta tubes are vertical (the béchamel makes it easy!) Continue adding pasta until the pan is tightly filled.
Spoon the meat sauce evenly over the rigatoni. Gently spread and press the sauce across the top so that it falls into as many pasta tubes as possible.
Pour the béchamel sauce over the meat sauce, allowing it to seep into the pasta and fill the spaces between the tubes.
Sprinkle the mozzarella evenly over the top, followed by the grated Parmesan.
5. Bake
Cover the springform pan tightly with foil.
Bake for 30 minutes.
Working quickly so the heat does not escape, carefully remove the foil. Return the pie to the oven and bake uncovered for another 30 minutes, or until the rigatoni is tender and the cheese is melted and golden brown.
If the pasta needs a little more time, cover it loosely with foil and continue baking until tender.
6. Rest and serve
Allow the Rigatoni Lasagna Pie to rest in the pan for 5 to 10 minutes.
Carefully release and remove the sides of the springform pan. Garnish the top with fresh basil or parsley, then cut the pie into wedges and serve.
A Few Helpful Tips
Make sure the meat sauce still has some liquid when you assemble the pie. The uncooked rigatoni needs that moisture to become tender in the oven. If it’s too thick, add 1/2 cup water.
Pack the pasta tightly into the springform pan. This helps the pie hold its shape after the sides of the pan are removed.
Use a lined, rimmed baking sheet beneath the pan. Springform pans are not completely leakproof.
Let the finished pie rest before slicing. It will be easier to cut and the wedges will hold together better. 5-10 minutes minimum for that wow factor!
Beef broth adds another layer of flavor but water works perfectly well when that is what you have on hand.
What to Serve with Rigatoni Lasagna Pie
This is a complete meal on its own but I like serving pasta dishes with something simple and fresh on the side. Simple green beans or a green salad with a light vinaigrette will balance the richness of the pasta and warm bread is always a good idea for catching any sauce left on the plate.
It would also be a beautiful option for Sunday dinner, a family gathering, or a casual dinner with friends. Since it can be sliced into wedges, it feels a little more special than an ordinary baked pasta without requiring complicated ingredients or techniques.
Some Final Thoughts
This recipe turned out exactly the way I hoped it would. It has the familiar comfort of lasagna but the upright rigatoni makes it feel fun and a little unexpected. The homemade meat sauce tastes fresh, the béchamel adds creaminess without making it too heavy, and the browned cheese on top brings everything together.
It will look like you spent all day making it, even though every step is very simple. And when you cut into it and see the sauce tucked inside the pasta tubes, it’s just as satisfying as it is delicious.
I’m already thinking about when I’ll be making it again!