Rigatoni Pie

Rigatoni Pie

Guaranteed to taste at least 3.14x better on Pi Day.

1 box rigatoni
1 lb fresh ricotta
1 bag baby spinach, steamed and chopped thin
1 cup Parmigiano cheese, grated and divided
1 egg
2 cups marinara sauce
Salt, black pepper and nutmeg to taste

1. Bring a pot of water to a boil
2. Cook rigatoni 2 minutes shorter than the recommended cook time, drain and cool down flat on a sheet pan
3. Meanwhile, mix the ricotta with the spinach, 2/3 cup of Parmigiano cheese, 1 egg, and the salt, pepper and nutmeg to taste
4. Place the filling in a pastry bag and fill all the rigatoni
5. Place rigatoni horizontally in a 7 inch cake mold lined with parchment paper – all the rigatoni side by side and sprinkle with remaining cheese
6. Bake at 400°F for about 45 minutes or until slightly brown on the top
7. Move on a platter and serve with marinara sauce on the side

Photo Credit: Lorenzo Boni

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