Rigatoni Pie

One of my favorite dishes that my mother made was Spaghetti Pie; you know, the leftover spaghetti mixed with eggs, ricotta cheese and baked in a pie plate with marinara sauce and mozzarella cheese on top.  So, when I saw this version using Rigatoni on FaceBook, I had to try it.  However, my version takes the original a step further by filling the tubes of Rigatoni with a mixture of ricotta, parmesan cheese and finely chopped spinach!

Rigatoni Pie

Filling:
1 cup Ricotta cheese (I use whole milk)
1 cup of fresh spinach, chopped and sauce with 1 T olive oil and 1 clove of garlic
1/2 cup freshly greatly parmesan cheese

1lb. Rigatoni, boil, drain, and rinse in cool water

1 jar (32oz) Marinara sauce
1 to 1 1/2 cups grated Mozzarella cheese
Additional Parmesan Cheese

Preheat oven to 375F-degrees and spray a 9" Springform pan with baking spray, then line with parchment.

Add about 1/3 of the Marinara sauce to the bottom of the Springform pan.

Now, the fun part...like little "soldiers" stand up the Rigatoni, covering the entire pan.

I filled a pastry bag, using Tip #804, but you could also fill a gallon plastic storage bag and cut a small hole in one corner.  Fill each tube and before you go "yikes," it took less than five minutes to do!

Spoon 1 1/2 cups of marinara sauce on top of the Rigatoni, then sprinkle with mozzarella cheese.

Place the springform pan on a baking sheet, lined with aluminum foil and also cover the pan with aluminum foil.  Bake in the preheated oven for 40 minutes.  Remove the aluminum foil on top of the springform pan and sprinkle some additional Parmesan cheese on top.  Lower the temperature to 350F-degrees and bake another 20 minutes or until bubbly and golden brown on top.

Allow to set about 10 minutes, then remove the sides of the springform pan.

Cut into wedges and serve.  With freshly baked rolls and a garden salad, this is a perfect meal.  Comforting thoughts of Mom's spaghetti pie came back. Enjoy!