Pasta Pie

Here is something different to do with pasta, cheese, and meat sauce.

Pasta Pie


  • 1 pound rigatoni
  • 2 Tbsp olive oil
  • 1 pound lean ground beef
  • 2 garlic cloves, crushed
  • salt and freshly ground pepper
  • 1 can (28 ounces) crushed tomatoes
  • butter
  • 1 cup Parmesan cheese, finely grated
  • 8 ounces coarsely grated mozzarella cheese


  1. In a large pot of salted boiling water, cook pasta until slightly underdone.
  2. Toss pasta with 1 tablespoon olive oil to coat.
  3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
  4. Add ground beef, cook, stirring occasionally until browned.
  5. Add garlic, 1 teaspoon salt and pepper, cook 2 minutes more.
  6. Add crushed tomatoes; simmer until thickened, about 20 minutes.
  7. Toss pasta with Parmesan cheese.
  8. Butter a 9-inch springform pan.
  9. Tightly pack pasta into pan, standing each piece on end.
  10. Spread meat sauce on top of pasta.
  11. Push the meat sauce into the pasta holes filling each one up.
  12. Place in a 400 degree oven for 15 minutes.
  13. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden.
  14. Remove from oven and let stand for 15 minutes.
  15. Run a knife around the edge to loosen and then unmold.
  16. Cut into wedges and serve with any remaining meat sauce you might have.

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