Introduction:
Stuffed Rigatoni Pie, also known as Paccheri Pie, is a visually stunning and delicious dish that transforms simple pasta into a gourmet centerpiece. This dish features large rigatoni or paccheri pasta tubes stuffed with a savory cheese and meat filling, arranged upright in a springform pan, and baked to perfection with a rich marinara sauce and melted cheese. Ideal for special occasions, family gatherings, or dinner parties, this impressive pie combines the best of baked pasta with a beautiful presentation that is sure to wow your guests.
**Step 5: Serve**
1. Garnish with fresh basil or parsley if desired.
2. Slice the Stuffed Rigatoni Pie into wedges and serve hot, with extra marinara sauce on the side if desired.
**Flavor Profile:**
Stuffed Rigatoni Pie offers a delightful combination of rich, savory, and cheesy flavors. The tender pasta tubes are filled with a creamy ricotta and meat mixture, perfectly complemented by the tangy marinara sauce and gooey melted cheese. Each bite provides a satisfying blend of textures and tastes that is both comforting and indulgent.
**Nutritional Benefits:**
This dish provides a good source of protein from the ground meat and cheese. The ricotta adds calcium and protein, while the marinara sauce offers vitamins A and C from the tomatoes. While it is a rich and indulgent meal, it can be part of a balanced diet when enjoyed in moderation.
**Conclusion:**
Stuffed Rigatoni Pie (Paccheri) is a spectacular dish that elevates the humble pasta bake to new heights. Its impressive presentation and delicious flavors make it perfect for entertaining or treating your family to a special meal. The combination of savory meat, creamy cheese, and tangy marinara sauce baked to perfection will make this dish a memorable favorite. Enjoy the process of creating this culinary masterpiece and delight in the satisfaction it brings to your table.
This is a fantastic meal to share with family and friends and a unique and delicious way to bake your pasta – You will love it!
Ingredients
- 400g/14.11oz Ground Beef
- 200g/7oz Italian Sausage, casing removed and crumbled
- 1 Small Onion, finely chopped
- 3 Cloves Garlic, minced
- 1/4 Tsp Chilli Pepper Flakes
- 1/4 Cup Red Wine
- 800g/28oz Crushed Tomatoes
- 3 Tbls Tomato Paste
- 2 Tbls Dried Italian Herbs
- 1 Bay Leaf
- Salt and pepper
- 100g/3.5oz Shredded Mozzarella
- 100g/3.5oz Shredded Fontina or Gouda
Pasta Filling: - 450g/16oz Rigatoni Paccheri
- 500g Ricotta
- 1 Egg
- 3 Tbls Basil Pesto
- 1/4 Cup Parmesan Cheese
- Salt and pepper
Method:
Generously butter grease a 23cm/9 inch springform pan. Wrap the outside in foil to avoid leakage.
In a skillet, add the ground beef, sausage, onions, garlic and chilli flakes. Brown the meat for about 5 minutes. Once the meat is cooked and onions softened, add the wine and cook until wine has reduced. Now add the crushed tomatoes, tomato paste, Italian seasoning, bay leaf, salt and pepper. Stir and simmer on low about 1 hour or until sauce has thickened.
Cook the pasta but not completely, 5 minutes before al dente. Drain and spread out to prevent them from sticking together.
In a large bowl, combine the ricotta, egg, pesto, parmesan cheese, salt and pepper.
In a separate bowl, mix together the mozzarella and fontina cheese.
Assembly:
Scoop up 1 and half cups of the bolognese sauce on the bottom of your springform pan to cover the base.
Put the ricotta filling in a piping bag. Cut a small hole in the corner and fill the the pasta 3/4 way full. Place them upright fitting them tight next to each other in the springform pan.
Spoon pasta sauce into or on top of the filled paccheri.
Spread the shredded cheeses on top. Spray a piece of tin foil with baking spray and just place it over the pie, sprayed side down.
Bake in oven 19