Rigatoni Pie for #sundaysupper

Do you find yourself scrolling through social media timelines while waiting for anything longer than thirty seconds? I’ve been guilty of this lately.

Earlier in the week, I saw a video that caught my eye and stomach.

Maybe because I had most of the ingredients – well the mozzarella and parmesan cheeses – this one made it onto the ‘what to make this week’ list. Also, I was completely intrigued by new uses for a springform pan, having only ever used them to make cheesecake.

I substituted greek yogurt for ricotta and it tasted yummy anyway.

Be sure to make more pasta than you need, otherwise you’ll delay the whole process by about 8 minutes.


1/2 bag of Rigatoni pasta

2 cups mozzarella and parmesan cheese

2 tablespoons olive oil

1 cup greek yogurt (ricotta or cottage cheese will also do)

1 egg

1 jar pasta or pizza sauce (depending on the flavor you’re going for)

1 springform pan


Boil 1/2 bag of Rigatoni pasta (about 1/2 pound or so) in salted water. I didn’t measure the water but made sure it covered all the pasta.

Set the timer for 8 minutes, pull the pasta off the stove when it goes off.

Rinse under cold water.

Transfer to a bowl and toss with 1/2 tablespoon olive oil, 1/2 cup of each of the cheeses.

Grease the bottom and sides of the pan. Make sure clasp is securely closed on the side.

Cover bottom of pan with pasta sauce – 1/2 cup.

Stand the cooked pasta up inside the pan (as shown in photo above). You can also season the pasta for extra flavor.

Mix yogurt, egg, salt and pepper together, pour over the standing pasta. Make sure to get as much of it inside the tubes as that’s what will cook it further.

Layer on top with pasta sauce and pepperoni (if using). You could also use veggies to treat this like a pizza. We ate it more like a pasta pie.

Bake at 400 F for 30 minutes. Enjoy the yummy goodness.

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