Rigatoni Pasta Pie


Rigatoni Pasta Pie! The perfect fuss free dinner!

Cooking/Baking anything fuss free is the way to go for me! i guess it has something to do with my career. With the amount of intricate detailed pastry work i have to do, i would prefer not to do anything too dainty or really complicated if i were to prepare a quick dinner for the family 😀

This rigatoni pasta pie was really yummy and fuss free. What’s better? i’m using the PushPan from Kitchenary and it’s perfect for me as lining and wrapping the springform pan is the last thing i want to do after a long day at work. This pan is really a lifesaver. No constant fear of the pan leaking or the pasta sticking to the pan if not oiled properly!



Adapted from Martha Stewart



  • 450g Rigatoni Pasta
  • 15g Olive Oil
  • Salt


  1. In a pot of salted boiling water, cook pasta until slightly underdone
  2. Once pasta is done, rinse under running water and toss pasta with olive oil to prevent it from sticking


Meat Sauce


  • 15g Olive Oil
  • 450g Ground Beef
  • 2 Garlic Gloves, Crushed
  • 800g Canned Crushed Tomatoes
  • 2 Bay Leaves
  • 1 Spring of Rosemary
  • 240g Grated Parmesan Cheese
  • 230g Mozzarella Cheese
  • Salt
  • Freshly Ground Black Pepper


  1. Heat olive oil over skillet
  2. Add ground beef and cook till brown
  3. Add garlic and season with salt and pepper
  4. Add crushed tomatoes, bay leaves, rosemary and simmer till thicken, about 20 minutes
  5. Toss pasta with parmesan cheese and line them up in an 9′ PushPan
  6. Push meat sauce  into the pasta holes filling each one up
  7. Bake at 200c for 15 minutes
  8. Sprinkle mozzarella cheese and bake for another 10 minutes till cheese and bubbly and golden
  9. Cut into wedges and serve with a salad



See how the pasta had no issues getting unmolded from the pan! i’m really impressed!


A wedge of prata pie with a simple salad tossed in yuzu dressing! Prefecto!


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