Servings 10 servings
Ingredients
- 1 pound rigatoni pasta
- 2 Tablespoons olive oil, divided
- 4 1/2 cups homemade or store-bought marinara sauce
- 2 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of salted water to a boil. Cook the pasta until it is barely al dente, about 8 minutes. Drain the pasta, transfer to a baking sheet and toss it with 1 tablespoon of olive oil.
- Grease a 9-inch springform pan with the remaining 1 tablespoon olive oil. Using your hands, stand each tube of rigatoni up in the pan in a single layer covering the entire base of the pan.
- Pour the marinara sauce on top of the rigatoni then transfer the pan onto a foil-lined baking sheet.
- Top the marinara sauce with the shredded mozzarella and Parmesan then cover the pan with foil.
- Bake the rigatoni pie for 30 minutes then remove the foil on top and bake it another 15 to 20 minutes until the cheese is golden brown.
- Remove the pan from the oven and let the rigatoni pie cool for 10 minutes before releasing the sides of the pan and slicing and serving the pie.
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