Rigatoni Pie

So update on the water situation. We’re still on a boil water advisory. I’ve seen videos of the scene and it looks like a major issue. The road where it happened, which actually is the road I would take to get to work, is going to be closed for weeks once this main is fixed so they can fix the road so the whole road has been eroded. I hope the road is fixed by the time school starts so I don’t have to add 10 minutes to my commute going a different way. Luckily, I was able to run my dishwasher yesterday because water pressure was restored and they said dishwashers are safe since the water is hot enough to kill any of the microorganisms that may be in the water. The pots and pans in my sink are another story…

Anyway, today I’m sharing a rigatoni pie recipe I found a few years ago. Honestly, I’m only sharing this because it looks cool and if you want to make something that looks cool for a little dinner party or something then this is an idea for you. Otherwise, I think the baked ziti I make tastes even better and is less time consuming haha. I still need to share that no boil baked ziti recipe one day.

I found this recipe via Pinterest a few years ago and I pretty much follow the recipe exactly except I use less sauce. The recipe calls for 4.5 cups of sauce but I only use 3.5 and I think it’s still pretty saucy.

For the recipe you’ll need:

rigatoni
olive oil
marinara sauce (I used tomato basil sauce in these photos)
shredded mozzarella
parmesan cheese

You’re also going to need a spring form pan in order for this to work.

Boil the pasta and cook al dente according to package instructions. Then, toss in olive oil. Stand each tube of rigatoni in a single layer in a greased spring form pan. This is the time consuming part. Pour the sauce over top and top with the mozzarella and parmesan cheeses. Transfer to pan onto a foil lined baking sheet and cover the spring form pan with foil. Bake at 375 for 30 minutes and then remove foil and bake for another 15-20 minutes or until cheese is golden. Let stand for 10 minutes before releasing the pan and cutting.