Pasta Pie

With the enthusiasm my children showed for this recipe, you would have thought I reinvented the wheel.  I guess rigatoni standing at attention has a way of impressing children?

It is kind of cool.  Leave it to Martha to come up with another bang-buster of an idea to get my house in a tizzy. 

The key to this recipe, as far as taste goes, is using quality ingredients.  Good quality pasta, cheese and ESPECIALLY crushed tomatoes.  I really like the brand, Muir Glen, as far as canned tomatoes go.  If you cannot find high quality crushed tomatoes, buy canned whole tomatoes instead, crushing them yourself.  Whole tomatoes must meet a higher standard at the processing plant, therefore taste better.

Your family is going to love this when you place it on the table on a cake pedestal with garlic bread and a salad.  It’s different and fun.

Let’s put this together:

You will need:  Crushed tomatoes, fresh garlic, Parmesan cheese and mozzarella.

Ground beef, rigatoni pasta, olive oil, butter, salt and pepper are also needed.

In a large pot of salted boiling water, cook 1 pound rigatoni pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes).  One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn’t stick together.  When done, rinse in cold water and drain again.  Toss pasta with 1 Tablespoon olive oil to coat.  Set aside.

Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat.  Add 1 pound ground beef.  Cook, stirring occasionally until browned.  Add 2 cloves crushed garlic, 1 teaspoon salt and 1/4 teaspoon freshly ground pepper.  Cook 2 minutes more.

Add 1 can good quality (28 ounces) crushed tomatoes; simmer until thickened, about 20 minutes.

Toss pasta with 1 cup finely grated Parmesan cheese.

Butter a 9-inch springform pan.  Tightly pack pasta into pan, standing each piece on end.

Spread meat sauce on top of pasta.

Push the meat sauce into the pasta holes filling each one up.  Stuffing the meat into the holes is a weirdly satisfying task.  Enough said.

Place in a 400 degree oven for 15 minutes.

Sprinkle 8 ounces mozzarella cheese on top and bake another 10-15 minutes until cheese is golden.

Remove from oven and let stand for 15 minutes.  Run a knife around the edge to loosen and then unmold. 

Can you see the two craters?  That’s what will happen if you don’t get meat into the hole.  I think it looks cool.

Cut into wedges and serve with any remaining meat sauce you might have.

This stays together well and slices perfectly.

Where ever you decide to cut, each of the pasta pockets are filled with meat.

It also has a nice cheese crust.  You will love this even though it’s just pasta…the presentation makes it special.

Print Recipe

Pasta Pie

Recipe from: Martha Stewart | Serves: 8

Ingredients

  • 1 pound Rigatoni
  • 2 Tablespoons Olive oil, divided
  • 1 pound Ground beef (I used ground sirloin)
  • 2 Garlic gloves, crushed
  • 1/4 teaspoon Freshly ground pepper
  • 1 can (28 ounces) Good quality crushed tomatoes ~ Muir Glen
  • Butter, for pan
  • Salt
  • 1 cup Parmesan cheese, finely grated
  • 8 ounces Coarsely grated mozzarella cheese

Directions

  • In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.
  • Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.
  • Add crushed tomatoes; simmer until thickened, about 20 minutes.
  • Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.
  • Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.
  • Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.
  • Cut into wedges and serve with any remaining meat sauce you might have.

Other pasta recipes you might enjoy:
Summertime Pasta
Basil Spaghetti with Cheesy Broiled Tomatoes
Greek Chicken Pasta
5-Minute No Cook Pasta Sauce
Cheesy Shell-Stuffed Shells
Homemade Microwave Lasagna
Spaghetti with Bacon and Eggs
Ravioli Lasagna

What Was Happening Around Here One Year Ago Today:  Sideswiped; In the Worst Way

Post a Comment

329 Comments

  1. Diane 1

    Om my god! That’s fantastic! I’ve always wondered what to do with rigatoni! I always felt that they needed something special doing with them! And this is it. It’s almost as pretty as a birthday cake!

  2. Rosa 2

    What a gorgeous pie! I’ve never seen that before… It looks so scrumptious!

    Cheers,

    Rosa

  3. Now that is so totally cool! I also have that song stuck in my head now…

  4. snowmoonelk 4

    Thought it was… “like a big pizza pie”

    OM Gosh that looks so GOOD – all my fave ingredients. Thank you for a wonderful recipe!

  5. Shawn 6

    Now that is excellent! I can tell my kids are just going to flip over this and it will be on my weekend menu!

  6. I can see why your kids did backflips for this – It really is impressive!

  7. I will definitely make this. I might call it moon pie because of the craters. ;-) LOL I like the craters, too. Just wandering if you got tired of standing the rigatoni up during that step or if that was a pain in anyway. Since you didn’t mention it, I am assuming not, but I can see my own rigatoni slumping over. LOL

    Thanks, Cathy!
    Shirley

  8. Impressive and simple. I think I can handle that! Oh and it looks yummy too!

  9. Cute, Cathy! I would have called it nothing different.
    With all those little pockets it looks like it’s ready for digging into. Just add some garlic bread and you’re ready.

  10. Very cute. I I might add some ricotta cheese to it, but it’s great just as is. Love the idea.

  11. Debbie 12

    Wow is all I can say. That is one of the best recipes I have seen on a blog. I’m serious. I love pasta and the way it is served is gorgeous. I will be making this for sure…..

  12. Barbie with a T 13

    Well, that certainly is a very clever presentation for pasta and meat sauce. It is no wonder the children love it..and it does look like fun to prepare! A perfect St. Joseph’s Day meal for today! I already have my ingredients together for the Italian feast, so the Pasta Pie will have to wait.

  13. Yes presentation is everything! I like the Muir Glen as well they have a nice roasted tomato sauce that is a bit smokey, very good. I agree with spianch tiger, some ricotta would be good too. My kids would go gaga for this too, just like your boys did!

  14. Sheila 15

    Forget the kids, I am impressed! Wow, I don’t know if I could quick talking about it or looking at it to even eat it. What a fun dish!

  15. This looks incredible. They must have LOVED it! Looks like it walked out of her magazine!

  16. As my daughter was running by, she saw your gorgeous picture and said: “Wow, a pasta cake! YUM!”. My thoughts exactly! Very creative.

  17. Hilary 18

    Hi Cathy .. looks v good and an interesting presentation .. I guess the rigatoni stand up more easily as they’re coated in parmesan; & I like the comment re the whole tomatoes ..hadn’t taken that on board before .. I will in future use just whole toms .. Also could be adapted to other ideas? eg a vegetarian version .. spinach, eggs, feta, nutmeg mix .. I usually put in cheddar but probably too ‘thick’ for here ..

    Thanks – fun .. I’ll try that sometime ..Hilary: Be Positive Be Happy

  18. Must send to my cousin who has the cheese factory. He’s always looking for recipes that call for “good quality” cheese. I think this is one of those recipes. :)

  19. Wow, that is spectacular. A real showstopper.

  20. Cath,
    This is a lot of fun.
    Great presentation. I have ground beef and pork in the freezer. I will try this on Sunday. It’s great for the crowd!

  21. Melynda 22

    That is a wonderful presentation, yum.

  22. What an amazing dish Cathy, it gets my attention:D

  23. wkf 24

    Ok that is way coooolll!!!! The first thing out of my mouth, after finishing the chorus of that cheesy song, OOHHH WOW!! I guess I am still 12…..
    What is that saying “Growing old is a definite, growing up is optional….”
    Will be making that. Thanks!

  24. Now I’m thinking of the variables in what I’d stuff them with! I loved stuffed pasta!

    You’re right… this is amazing!

  25. annbb 26

    That’s an interesting presentation.
    And it look delicious!

  26. Carol 27

    Holy Cannoli-would you look at that?! What an amazing pie….oh wouldn’t guests be impressed with this? That’s definitely a jaw-dropper, Cathy!

  27. Kristen 28

    Wow what an awesome dish! Such a cool and fun presentation…I know my “big” kid (the husband!) would get such a kick out of it! I’ll definitely be trying this soon, thanks!!!

  28. Laurie 29

    Presentation is everything and you’ve certainly mastered it in this dish and so many others! That is simply gorgeous. It would be an impressive dish to bring to a pot luck too.

  29. Holy (bleep)! That looks unreal!

    Here is my question…do you think this would be good without the ground beef? While my daughter and I eat it, my husband does not like ground meat of any kind. I might try it without it and see what its like.

  30. Lisa 31

    This looks so much better than the typical baked ziti.Bookmarked for next pot luck!

  31. LilSis 32

    WOW! My 15 year old son will be in heaven when I make this for him! He might like it even better than his favorite Apple Pie! Thanks!!

  32. Great idea–I’m sure my kids would love it! I’ll keep this in mind for when my low-carb ordeal is over!

  33. What fun did you bring to your dinner table with this wonderfully unique twist – and absolutely love your hint on whole tomatoes and then crushing them yourself – will do this now on – who knew!?

  34. Oooooh this could be fun with my vodka sauce recipe! My only springform pan is heart shaped, so a big pink heart dripping with cheese. I can’t wait!

  35. Wow, what a great and creative dish! Looks really cool, and what an easy way to feed the family when they come over. I love this idea.

  36. Marjie 37

    Any volunteers out there who want to come to my house and fuss with standing 4 pounds of penne on end to feed the hungry horde? No, I didn’t think so, really. This is beautiful, and makes me wish I could fuss a little more.

  37. Katrina 38

    That DOES look reall cool and yummy!

  38. Trisha 39

    Thank you for an idea for dinner tonight! This looks perfect and Hubby LOVES pasta!

  39. dawn 40

    I was trying to figure out how in the world did she get them to stand up? And then as I scrolled I saw springform pan! Ha! Wonderful!

  40. Biz 41

    Simply gorgeous!! Love this recipe – definitely going to steal it!!

    Happy Thursday!

  41. OMG that is off the charts so DAMN impressive – I am so glad that you showed us the blow by blow as my feeble mind never would have figured this kick ass culinary creation out!! amazing

  42. Oh yes! printing this puppy! How fun for a bunch of hungry teens, and the mama;)

  43. Noble Pig 45

    The rigatoni stand up very easily since you cook them to slightly underdone.  It wasn’t a problem at all. 

  44. Louise 46

    What a fun take on a classic dish!

  45. Steph 47

    Wow!! That looks great, and it stayed together so well too. I would feel bad digging into it and eating that because it looks so perfect.

  46. I now know what we will be having for dinner. That looks like comfort food to me!

  47. Can I just say how clever that is! Very cool. I bet it’s a pain to stand all that pasta on end like that…but definitely awesome points awarded here!

  48. Mary 50

    Way too much food for Bob and me, but great for when the grandchildren visit. It looks a bit like a honeycomb. Kinda, maybe…

  49. Pam 51

    So clever! I really want to try this recipe – it looks so fun and tasty.

  50. dawn 53

    Wow, that is impressive. I love the idea of elevating a simple pasta dish into something more interesting. Great for a buffet table too. Just overall A+.

  51. Bob 54

    That’s awesome. It’s like baked ziti cake. :)

  52. elra 55

    This remind me of that movie “Big Night”. Did you watch that movie?
    Gosh Cathy, your pasta pie look so gorgeous and delicious.
    Cheers,
    elra

  53. Oh my gosh this is so fun! I am going to make this!

  54. Egghead 57

    Very cool and it looks so fun to make.

  55. Karly 58

    Awesome! I’ve been wanting to use my springform pan for something other than cheesecake!

  56. Alisa 59

    My kids are going to love you! I can’t wait to surprise them all with this one!

  57. claire 61

    that is completely, wonderfully ridiculous and you are my pasta hero(ine)!

  58. Paula 62

    Oh man, that is awesome! I’m all for corny puns, by the way! Rigatoni is a favorite in this household, and I’ve got to say that your recipe today is terrific! I’ve never seen anything like this! What fun, although standing up all the rigatoni was probably tricky! Another great recipe out of your kitchen and into mine! YUM!

  59. imom 63

    My daughter would love this! It has her two most favorite foods in the whole world, pasta and cheese!

  60. Oh my God. I must have that. It’s the coolest pie EVER!

  61. Well! We are suckers for presentation, and this is QUITE the spaghetti ‘pie’. That slice is not quite big enough for two though. Would you mind sending another?

  62. That looks so cool! Almost like a crown. I wonder if I have the patience for that?

  63. Rebel 67

    That looks fantastic! I can’t wait to try it. Thanks so much for postin’ the recipe.

  64. Marcy 68

    Oh I am soo going to have to try that! I’m always looking for new recipes, fun and delicious!
    I did find an old bisquick recipe for a no noodle lasagna and it was good ( since hubby is diabetic – even better! )
    Will try and take pics when I make this!looks like fun

  65. Such an incredible presentation and I love the flavors. Flagged to make!

  66. Julie 70

    That’s one of the more interesting casseroles I’ve ever seen. I think I would enjoy stuffing the tubes, too. Maybe take out some frustrations on them :)

  67. That is such a superb idea – I love it!

  68. Claire 72

    I’m stuffed just looking at the photos, but I’m not complaining!

    This looks like it would be fun to make, & would be a big hit while entertaining. Now, if I could just find the time….

  69. GP 73

    that’s DEFINITELY amore :)

    mangia from montana
    gp

  70. KathyB. 74

    OH MY GOODNESS! I am soooooooooo making this. Thank-you!

  71. kayola 75

    That is awesome…I have never seen anything like it before….the kids would really dig it! Plus it sounds good…

  72. Elyse 76

    Wow! It’s not just your children who are enamored…I am totally staring at these pictures with my jaw on the floor. Yes, there is something magical about rigatone standing at attention. This looks SO good. (and p.s., there is nothing wrong with being corny–or in this case “cheesy”–haha, and i’m pretty sure I just proved that supposition with my own corniness)

  73. rajj 77

    wow the food looks so delicious, thx for sharing.

  74. Truly awesome Cathy! I’m speechless :)

  75. claire 79

    have you considered adding ricotta?

  76. pam 80

    You and Martha make a great team!

  77. jamie oliver has a similar recipe in one of his cookbooks and i’ve always thought it looked pretty. your’s looks great. i want to try making it w/ a bechamel and maybe some fontina cheese. mmmmm pasta.

  78. Anonymous 82

    dude.. i know its immature.. and i love this recipe to death.. but I quote “That’s what will happen if you don’t get meat into the hole.” THAT’s WHAT SHE SAID!!!!

  79. Terri 83

    Very clever presentation. Looks delicious.

  80. Lisa 84

    I like it! What a surprising presentation. And thanks for the information on crushed tomatoes vs whole.

  81. Suzette 85

    This is an amazing-looking dish! It’s way too much food for my two-person family (skinny-minnie daughter), but it will be a huge hit at work!

  82. Makes me think of that pasta dish from that movie Big Night — timpano? Anyhoo, sounds like a lot of fun to make.

  83. phillygirl64 87

    That’s what I was thinking…I want a piece of the timpano!!!

  84. The vertical rigatoni easily impress a 25 year old as well :) I love this idea and would love to make it someday.

  85. OMG! How cool is this?! I love it!

  86. Amanda 90

    Pasta Pie is good, but I think it should be called “(The) Standing Ovation”.

    Great recipe! I’ll have to try it. ^^

  87. Elaine 91

    My 20 year old grandson sent me this! I raised 5 boys…4 sons and 1 husband and now have 9 grandchildren and 4 daughter-in-laws too! I always said that they would eat anything with sauce on top but this is too neat! I can’t see all the fuss about standing the pasta up…I’m going to get the kids all washed and ready to work the kitchen. How do you think the 20 year old learned to appreciate receives to begin with? I love to work with the kids in the kitchen so they can take part in the preparation, presentation and then devour the work of art together! Can’t wait to get them here for dinner tomorrow night! I used to cook for a private assisted living…one little old fellow used to call me Martha..I wish he was still around for me to show him this!

  88. Natalie 92

    You had me at the cheese crust.. OMG it looks so crunchy and good. MMM I’m going to have to try this!!!

  89. Lo! 93

    I’ve got to marvel at the patience of standing all those lovely tubes of pasta! :) Definitely a weekend recipe… RIGHT, Cathy?? :)

  90. Pablo 95

    The presentation is great, the recipe is very easy to cook. I agree with everyone on that. Beautifully delicious.

    What made me LOL, though, was this sentence:

    “Stuffing the meat into the holes is a weirdly satisfying task.” :)

    Congrats… and I’m subscribing to your blog starting right now!

  91. That looks insanely delicious. Is it a pain to turn all of those rigatoni on their sides?

    BTW, I love your corny intro! That’s my kind of blogging.

  92. Noble Pig 97

    No, it’s so easy, not fussy in any way!

  93. Holly 98

    That looks so yummy and easy! This will be added to my recipes to try list for the weekend.

  94. Erin 99

    this is one of the coolest things i have ever seen! too bad i dont have the patience to make it ; )

  95. Chef Ted 100

    Nice work! I love it! Since I am a vegetarian I will make it without the meat, maybe soy crumbles or something like that.

  96. Delia 101

    Saturday night in our house is not only Hockey Night in Canada, but pasta night. I may be doing this tomorrow! Looks fabulous. It would probably be great for a potluck too. Thanks.

  97. Rechelle 102

    Oh my gosh! That looks so Good! I just had a miserable dinner and now I feel EVEN LESS SATISFIED!

  98. Cheryl 103

    Anything with pasta. Anything wedge-able. Anything kicked off with a Dean Martin reference. Anything that allows me to amortize the springform pan purchase. I’m in.

    Guess what? Go check my blog…you won a little somethin’! :)

  99. Lori 104

    Love it!! All that cheese and sauce…and what a creative presentation!

  100. Krista 105

    This is fantastic! I will be making this soon for my family.

  101. grace 106

    cathy. this is OUTSTANDING! sure, a little time and tedium are involved, but what a pay-off! i’ve never seen such an awesome pasta dish, and i mean it. :)

  102. Krista 107

    That is so cool! I definitely want to try this one.

  103. Tiggy 108

    I could eat that for breakfast, lunch and dinner…

  104. Simon & Pamela 109

    Another brilliant recipe idea via Stumbleupon and Noble Pig.

    Your recipes are exciting and delicious. keep up the good work!

  105. Ramie 110

    I saw this recipe and knew right away I would make it this Friday night for dinner. When I took it out of the spring form it looked just like your picture. How exciting….but when I made the first cut, it all started to fall apart. I wonder what I did so wrong that it did not stay together. It still tasted great, but was so disappointed after all the time making it, I could have just thrown the pasta and sauce together in a casserole….

  106. Noble Pig 111

    What keeps the pasta sticking together is the finely grated Parmesan cheese (from a block) tossed well with the rigatoni before standing it up.  If you coarsely grate it, there will be not be enough cheese to cover the pasta pieces.  Parmesan from the green can will not work either.

    You must also let it stand 15 minutes in the pan after removng from the oven before running a knife around the edge to loosen and then unmold.

    Hope this helps. 

  107. Jaime 112

    That is so amazing. It reminded me immediately of the pasta pie Martha made ages ago. It’s a cross between that and a Charlotte. Beautifully done.

  108. Ramie 113

    Ok you have convinced me to try it one more time…I may not have grated the cheese fine enough….I did let it sit for the 15 mins…thanks for the hints

  109. Paola 114

    it looks very easy and delicious, im gonna try to make one of these days..

  110. Great recipe!! I must try this!!

  111. Christina 116

    Howwww cool!!!! You’re right – it really does look special for just pasta! I bet this would be a great dish to bring to a pot luck, or cook for company. Really looks like you slaved over it!

  112. Sophie 117

    Yummie yummie give me sommie !!! This looks very yummie!! Wow!!

  113. vincent 118

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM!!! YUM!!!.
    We would like to add it to the Petitchef.com.

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy your recipes.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on Petitchef.com.

    To add your site to the Petitchef family you can use  or just go to Petitchef.com and click on “Add your site”

    Best regards,

    Vincent
    petitchef.com

  114. I definitely need to make this for my family, I bet they would all eat it!

  115. Whoa! I love it! Simply brilliant and tons of fun!

    +Jessie

  116. ed 121

    nice but you know its when the moon hit your eye not the sky right

  117. Kate 122

    I can see that this would be a big hit at your house. Awesome presentation. And what kid doesn’t like a huge pasta pie?!!!

  118. Rowan Watson 123

    This is absolutely brilliant! I’m SO going to make a version of this next Sunday Dinner (potato leek soup today!) Yum!

  119. What a cool idea, I love it.

  120. Soyun 127

    What a cool pie!
    Love the texture and color. I can smell it~
    Thanks for sharing this. I will try this recipe soon.

  121. PBSwine 128

    a Great Recipe and technique! Stacking the Rigatoni would be a lot easier if you tilt the pan about a 45 degree angle. Then you don’t have to balance the rigatoni upright on the ends. Instead you sort of stack them like firewood on each other with their bottoms against the bottom of the pan. When the pan is full, lay the pan flat on the counter/tabletop and the Rigatoni will stay standing upright, ready for the recipe’s next step.

  122. BaliRain 129

    This is going to be my 43th birhday cake!

  123. Alice's Daughter 130

    I’m making it right now! I beefed mine up with some red and green pepper, mushrooms, spinach, and leftover prosciutto. Fresh mozzarella on top too. It smells grand.

    I actually have a suggestion for all those struggling with standing all the pasta up. Ball up a dishcloth and put it under one side of the springform pan. Then stack them from the bottom up.

    Good luck… thanks for the great idea!

  124. Mamie 131

    MMMM…How about stuffing it with a Ricotta and Spinach mix and topping it with Asiago Cheese. Sort of a Florentine at attention.

  125. Ken 132

    Made it last night and loved it! My fianc̩e was still talking about it today Рshe really loved it. I did add 1/2 teaspoon of red chili pepper flakes with the garlic, and also used 1/2 pound italian sausage and 1/2 pound ground beef. It turned out very well. Thank you! I will definately be making this recipie again.

  126. ann 133

    That’s a great idea! I may have an obligation to make one of these now that my boyfriend’s seen it. :)

  127. Megan 134

    I tried to make this tonight but at least half my rigatoni fell apart while it was cooking and I definitely didn’t over cook it. That’s what I get for store brand I guess. Still tasted great though!

  128. Amy 135

    OMG! That looks soo good. I’m bookmarking this to try next weekend. Thanks!

  129. This is so neet – i have to try it!!!

  130. meseidy 137

    Very creative idea, I will have to keep this in mind.

  131. Pablo 138

    I did it last Sunday and my kid loved it, as my wife. Thanks for a great recipe.

  132. Elle 139

    Oh my gosh–THIS is what I want for dinner!

  133. Joy 140

    Wow, what a magnificent looking pasta dish! You could almost substitute it for a birthday cake.

  134. This looks awesome! I definitely want to try to cook it with my kids. Great idea!

  135. Katie 142

    Looks great! Question: How did you remove it from the baking pan without it falling apart? I understand how to use the knife, but what do you mean by ‘unmold’. Thanks so much!

  136. Melissa 143

    No. Words. I don’t often make Steve stop what he’s doing to look at a food blog post, but jeez Cathy.

    I want to do this tonight with sausage and I have all the ingredients… maybe.

  137. Diego 144

    wow! that looks awesome, I might tweak the recipe a bit and try in sometime soon! (and there’s 4 craters in the pic, btw) =D

  138. Jessica 146

    We made it last night – YUMMM! Both my kids scarfed it down! I used both hamburger and some mild italian sausage, and dumped about a cup of bruschetta mix in it too – it was lovely!

  139. That looks like a great idea. What if you stuffed some of the tubes with ricotta? Mmmmm.

  140. Usagi 149

    This was so delicious! I made it the other night, and used ground Bison meat, hehe (so flavorful and yummy!) Cheese crust was my favorite part! Only problem I had was that the rigatonis wouldn’t stay open, they kept sticking together closed – but I made it work :) Thanks for this great recipe!

  141. This looks awesome. I’ll have to try it soon.

  142. That is too cool…

    And this is why I despise Martha. She comes up with the neatest and most creative concoctions ever! ;)

    Have you tried the recipe with any other ingredients, such as finely-chopped veggies?

  143. Brandon 152

    I am now your slave. Insanely cool idea.

  144. This is insanely cute and I am going to have to make it.

  145. Tom 154

    that is EPIC! it’ll be a real crowd pleaser. i’ll have to try it. thanks.
    tom

  146. Sherri 155

    I made this and it’s the first recipe that I got off the internet that turned out the way it looked in the photos! This was a GREAT recipe, and a definite keeper!!!!!!!!

  147. That rocks! Making it this weekend.

  148. I just got a stumble account today and stumbled upon your site. I’m interning for Family Foodies Dot Com, learning to blog. One of my assignments is to find food blogs and leave useful comments on them. Your blog is so delightful. I love your sense of humor, it’s so like mine! LOL! I used to work at a pig farm as office manager, so your blog caught my interest right away. This recipe is so awesome. I’m going to use it for my weekly ‘link love’ post. I bookmarked your page and will be coming back! Take Care! Wonderful to ‘meet’ you!

  149. Bob 158

    Bacon would be delicious, too. Just roll it into little tubes, then stand them up and fill them with the leftover grease, cheese, butter, and salt. Cover the whole thing up with more cheese and 27 layers of tinfoil, bake at broiler temperature 3.5 minutes and enjoy your standing bacon puddle delight!

  150. Jason 159

    OH. OH. Oh my Lord. I, I gotta go make that… Oh my Lord.

  151. Gena Moore 160

    What a fantastic idea! I can’t believe I haven’t seen this before; so simple, but so brilliant. I’m making this for dinner tonight!

  152. Katheryn 161

    I made this last night, but need to make it again. It didn’t really work. Everything went fine until it became time to pour the meat over the noodles. I had a hard time getting the meat to go into the noodles. I could have pushed each one down with a straw, but that would have taken me forever, so I ended up just pouring it over. It was yummy, but didn’t get many pieces with meat inside. What did I do wrong?

  153. Jen L. 162

    That looks fantastic!

  154. As promised, I made this and it came out perfect (to my complete amazement). I could not get good photos of it, so I am referring folks from my blog to come see your pictures (hope you don’t mind). Thank you for the great inspiration.

  155. jeremy 164

    that was amazing…i just made it… i used double cheese and my stomach might explode before i stop snacking on it!

  156. Tenerife 165

    This looks wonderful. Just got back from a restaurant and even though I’m full I want to eat this !

    Greetings from Tenerife.
    (via Stumbleupon)

  157. Muhranda 166

    Maybe the ground beef needs to be crumbled really well to fit into the noodles? I think I’ll try this tonight!

  158. Billybob 167

    I read a tip somewhere that a dough blender (has a bunch of thin blades close together) is great for breaking up browned ground meats (LOL) for something like this.

  159. chelsea 168

    Hi! Okay, so I just made your Pasta Pie. It was pretty much a success in that it was yummy- BUT – I didn’t shove the meat sauce into all the tubes all the way to the bottom so… it didn’t really turn out so well. But thank you so much! We toasted to Noble Pig over dinner tonight!

  160. Awesome! I wish I could create something like this!

    Check out Tried and True Recipes from a Caterer’s Kitchen—Secrets of Making Great Foods

    On Amazon, Barnes and Noble, etc.

  161. Anna 170

    Pasta frigging pie. I am all over that.

    Thank you

  162. Shannon 171

    So I trired this out last night with a few changes.

    Needless to say, the manicotti didn’t work out so well so I will try rigatoni next time. But my meat sauce was EXCELLENT! I will be making my own spaghetti sauce from here on out using this recipe, so much more tasty!

    But I will try this again and make it work next time :)

  163. Luca 172

    I know this is not pizza, but since there is a lot of cheese on top I must order pizza now lol :)

  164. this is amazing! I’m going to recommend it to my clients on their “indulge yourself” days! What a wonderful food with a mood booster built in!

  165. I’ve noticed there weren’t many males posting if any at all (I didn’t read every comment). So if I’m not welcome for being a guy, please forgive me :-)

    Any of you ladies make this for me, I’ll be your love slave forever. I may not be handsome, or strong, or funny, or in shape, but with this you can get me to do just about anything.

    Keith Weatherby II

  166. Mike 175

    Just made this – didn’t have a spring pan, just used a rectangular baking dish and made a sort of rigatoni lasagna. It worked great! Nice and firm, very tasty. Oh I also used veggie ground crumbles instead of meat – worked like a charm. Thanks for the great idea! :)

  167. Billybob 176

    I’m part of a gigantic family that regularly gets together for just about any reason. It usually involves food, in a very big way. This looks like something that all the kids will get a kick out of. Looking forward to letting you know how it goes over.

  168. Alibal 177

    I am in the middle of making it!!! It’s looking good, my only thought that as I am making it in the UK, we don’t have ground beef so much as minced beef, so it may not have got into the pasta as easily as if it had been ground beef. Anyway – it’s cooking away and I have a hungry family waiting for it! Thanks!!

  169. Felipe A. Lopez II 178

    Just wanted to thank you for this amazing treat. I altered a few things from the recipe but it was still amazing. I used ground turkey (trying to cut back on some fat), diced tomatoes and green chiles, and I didn’t use any mozzarella instead I used colby and jack and mexican blend. The cheese topping came out so perfectely that it was a mix between crispy and flakey. Thank you so much and I look forward to more blogs like this (I love me some pasta).

  170. John 179

    This turned out really well! Standing the noodles on end was a little time consuming, but worth it in the end. Not really a FAST dish.

    I’m going to try Felipe’s alterations too..they sound good!

  171. Tim B 180

    Wow……what a fantastic idea for rigatoni. The presentation definitely pleases the palate. I’m trying this out tonight. My kids will be very impressed.

  172. Christy 181

    Loved It!!! Just got finished making and eating this pie.. was Grrrrreat!!! Everyone loved it. Thanks so Much

  173. WESLEY 182

    Haven’t tried it yet, but I will soon.

  174. Megan 183

    I just made this and it looks exactly like the picture!!(I think that’s a first for me.) It was very goo too. My six year old son asked for seconds!

  175. Laurie 184

    This was sooo easy to make and was a hit last night with company. Will definitely be making this again. I made this in advance and put it in the fridge. When company came I then put the cheese on and baked the whole thing for 45 minutes from cold. It turned out great. Kudos from everyone at the table!

  176. Sarah 185

    What a fun recipe! Just made it, but in the future I’ll need to find bigger rigatoni! The holes in Barilla rigatoni aren’t quite large enough to shove the meat into.
    Thanks for the lovely recipe!

  177. Questionthis 186

    Thanks so much! Made this last night. No problem getting the pasta to stand upright but had trouble stuffing the tubes. I used skewers (only thing I had on hand) which didn’t work too well and was pretty time-consuming and a little obsessive. My boyfriend now calls it “OCD Pasta” Any tips on improving this step?

  178. Ljay 187

    hey i tried your recipie, but changed it slightly i left about a quarter of the tubes empty at random places and then once the mozzerella went on top i also filled the holes that were left with cheese, it was fantastic for all those people who are cheese freaks like me !!

  179. Roni 188

    Thanks for the inspirations! You pics looks so fab I had to try it myself!

    link to greenlitebites.com

  180. Roni 189

    Thanks for the inspiration!

    link to greenlitebites.com

    (submitting again, not sure if they other one went through)

  181. Carine 190

    I would love to try this dish soon! Has anyone tried using penne pasta instead?

  182. Noble Pig 191

    Penne would not work since it does not have a straight edge on the noodle and it’s too skinny to stuff the meat into.  You need to use a large sized rigatoni.

  183. Carine 192

    Yea that’s what I was thinking too.. I will look for rigatoni next time.

  184. Wow – this is such a creative twist on a pasta bake. I couldn’t imagine calling it anything other than “Pasta Pie”! Your pictures are delightful. Thanks for sharing.

    Jan ~ Founder, PantryConnection.com

  185. Great presentation! I always love making baked pasta,but it gets boring after a while. This will change it up a bit.

  186. EvoJ 195

    This looks awesome! Do you know of a vegetarian way to make it?

  187. Ev 196

    The best way to stand the pasta up is to tip the pan on its side and then load the pasta into it. I found that otherwise it was just too messy to do and it took too long, also.

  188. Alicia 197

    Straws! Maybe not perfect but it helped me :)

  189. Chantal 198

    For the first few rows I tilted the pan at an angle just to be sure the noodles would stand up. After that I layed the pan down and they were fine to stand together.

  190. dj41326 199

    Great idea. It turned out great except the part about buttering the pan. i got halfway through and remembered. I thought melting butter and pouring it in would be the same but alas the pasta stuck. I think next time I might use manacotti noodles. Thank you for the recipe.

  191. I love the idea of having them stand up and just poor the sauce over. got to try it out some day !

  192. Kimberly 201

    This is the first recipe I am trying out for my blog! :) Just wanted to let you know, since I found it via your blog!

  193. Love this pasta pie. . .it looks stunning!

  194. Milo 203

    Amazing…
    I really shouldn’t be reading about meals like this one, especially before bed time… now I’ll never fall asleep :)

    It’s really amazing how adding just a little twist to a regular meal turns it into something completely new.

    I stumbled on your site btw :)

    ——————

  195. Kozturk 204

    This page came up while I was using stumbleupon. My 11 year old son happened to walk by and said oooooooh, can you make that? So I did. He and my 7 year old daughter loved it and added it to the make-it-again list. Thanks.

  196. Ellen 205

    This is an excellent alternative to lasagna or stuffed pasta shells. However, I like the cheesey ricotta in those dishes so I added a layer of ricotta over the top after adding the meat sauce.

    1 medium container of ricotta cheese
    1 egg
    A generous handful of shredded mozzarella cheese
    A liberal sprinking of Italian seasoning
    A splash of heavy whipping cream if necessary to hold it together

    Combine in a bowl and spread thickly over the top of the pie before covering with shredded mozzarella. Yum!

  197. AmandaH 206

    Making this in the UK is not a big deal. Ground beef is the same as minced beef. I may just have to make this recipe for my husband. He absolutely loves pasta.

  198. I am not a kid by any means but this impresses me. This looks like a great and fun alter ego to lasagna!

  199. This is absolutely amazing! I don’t think I’ve ever seen or had pasta pie before. Mmmm…I’m trying this one! Thanks for sharing.

  200. Jessica 209

    Tried this dish and loved loved loved it!!! Got the wrong size noodles so it came out a little dry b/c the sauce didn’t get down in them like it was suppose to and I just used spaghetti sauce I had on hand instead of crushed tomatoes. Standing the noodles up wasn’t hard at all with the parm on them. Great recipes will become a monthly meal for us!!!

  201. Kelly 210

    I have been stalking your site for a couple weeks now, and this recipe is what I always keep coming back to. So today, while out shopping, I bought a spring form pan, just for this! I’ll let you know how it goes! You’re awesome! Keep the recipes coming!

  202. Angela 211

    Stellar photos. Epic recipe. You nailed it. I’d enter a pie-eating contest with this pie any day of the week!

  203. Katie 212

    I love this recipe I just made it and my family loved it…I mad a few changes that in my opinion turned into an advantage while making it…I used buffalo instead of beef because I love the flavor and it’s a leaner meat. I also thought about the “craters” you mentioned and decided that a layer of ricotta cheese under the mozzarella layer might prevent them. It did! And it was delicious! Thanks again for the recipe :D

  204. Lacey 213

    My fiance and I have made this twice in the last couple of weeks, and it is amazing! Thanks!

  205. itshumor 214

    title of this post is just amazing and the pizzas in the pics absolutely tasty

  206. Elaine 215

    I made this wonderful dish several months ago and everyone loved it! I wanted to see if I could vary it some…so I found some bigger noodles at Big Lots ( can you believe it?) and filled them with ricotta cheese, parmesan, mozzarella and creamed spinach! I cut the corner out of a zip lock sandwich bag and filled them, then covered them with meat sauce and lots of mozzarella. My grand kids think that I am the best!

  207. HYUNJU 216

    WHAT A NICE IDEA. THANKS A LOT. LET ME TRY
    ONEDAY BY MYSELF.

  208. Abib 217

    I’m so glad you did that, I was on my way to do it and I didn’t know if I’d be alone.

  209. I made this last night and it came out AMAZING! I posted it on my website and gave you many props! I tweaked the sauce a bit but other than that followed your recipe.

    link to backtobuddha.blogspot.com

  210. Sara 219

    Fab! These are all my husband’s favorite ingredients – what a fun way to make pasta! I will attempt to make this one of these days for my nephew – YUUUM!

  211. Keith 221

    I stumbled on this today: link to desertculinary.blogspot.com

    I feel like the owner of that blog should have given Noble Pig some credit… since it’s nearly an exact ripoff of this recipe.

  212. Debbie 222

    I’m thinking about making this a vegetarian dish by using a ricotta cheese blend and piping it into the noodles with a pastry bag…do you think it would work?

  213. Was delicious thank so much for the recipe.

  214. two hours ago i stumbled upon your website and i decided to make your pasta pie and boy was it delicious the effervescence of it all was delightful to the palette and a must eat for 2009 which will of course be ending in 2 and a half hours furthermore the recipe was not only easy but romantic stacking the noodles up with my girlfriend was a great team building sexercise and we learned a great deal of inner problems we both faced these problems of course stemmed from our terrible fate of culinary situation when we came back from new york where we ate delicious food and now face certain but not horrible death

  215. Debbie 225

    Every once in awhile I visit and I have to admit, I drooled over this one. I love pasta and rigatoni and put together like this is fabulous! Thank you and I’ll have to try it :)

    Happy New Year!

  216. Sally Massey 226

    Would you mind sharing your vodka sauce recipe? I have only made it once and I didn’t have the Vodka amount correct I guess because the flavor was overwhelming and knocked your socks off. Not in a good way.

  217. KELLIE 227

    Found this yesterday, making it tonight!

  218. Kevin 228

    This was easy to make and looks absolutely amazing! However, I found it to be lacking a little bit in flavor when I followed the recipe exactly. As a variation, I used more of a baked ziti sauce. I did the pasta exactly the same. I used my favorite tomato sauce and mixed in ricotta cheese and still used the ground beef. I still used the mutz on top. This sauce had much more flavor than just the crushed tomatoes alone. Awesome recipe!

  219. Paulette Marie 229

    I am intrigued by the fact that you left CA for Mcminnville. My husband & I are looking at relocation to Portland but the fact that you left CA for this town & are starting a winery fascinates us (though we’ve never heard of it). We are looking on realtor.com right now!
    Your recipes look delicious. Good luck with the winery!

  220. Joann 230

    I have heard and made spaghetti pie but not pasta pie, it looks wonderful! I will try it especially with the grandkids, I’m sure they’ll love it. If you want a Spaghetti Pie recipe, I posted ours on http://www.RachelRays.com. Bon Appetite!..Mangia And thanks for this recipe.

  221. Sorry I meant http://www.rachelray.com
    If you put it in the search engine for recipes it comes up..enjoy

  222. Anonny1 232

    And these are the types of recipes that keep Jenny Craig and Lane Bryant in business.

  223. Charlene 233

    I think I’d rather have this than a real birthday cake! Haha it’d be just as good if not better.

  224. Fabio 235

    With many variations, this is a classic sunday-dish in Italy. As a pasta-lover I dare say that, provided properly cooked/prepared, there’s no thing like “just pasta” :)

  225. Joann 236

    Bravo..I agree! Remembering how my mom made pasta and everything..peas and ham..pasta and onions..pasta and califlower..pasta and Braciole..and of course pork neck bones..now my kids are making it..and memories past on.

  226. Fabio 237

    Pasta and braciole…never tasted! But broccoli, “rapini” cauliflower…Bottarga!!! This is among my favourite ones. Unfortunately, finding true fresh bottarga is harder than discovering the holy Grail :)

  227. Joann 238

    Love Rapini..and all the rest..never had bottarga..but did find it on amazon, amazing huh?
    Bottarga di Muggine (Grey Mullet Roe) – From Cabras – Whole
    $52.00 new – Amazon.com
    Is this it? The Holy Grail, sorry not on amazon..still looking :)

  228. Fabio 239

    Yes, that is it! The point is, bottargacan have a not-so-good salty aftertaste (don’t know how to translate, in Italian this is “salacca”). It is more pronounced in the ground version, less in the whole bags. And anyway it is very expensive! A good friend of mine from Sicily gave me one hand-made bottarga. Oh! Mouth-watering, and it’s just about time for dinner!

  229. Joann 240

    Now I understand..thanks..my father was born in Caltanissetta!..and he never was able to go back, passed away too young.
    He was a great cook also..my entire family excellent chefs! how lucky..ciao
    mangia

  230. hilarious 241

    i can’t eat pork, but i like to watch pork recipe photos…

  231. nevis 242

    很好å￾ƒçš„æ ·å­￾å•Šï¼￾

  232. Lara21NZ 243

    Everybody in the world would look through your supreme thought connected with this good post to create the great quality college essays and even humanities essays.

  233. Lauri 244

    I made this tonight for supper – so far I have offers of money & marriage LOL
    Hoping it tastes as good as it smells and looks! Thanks for the awesomeness =)

  234. Gary 245

    Never commented on a blog before but I made this for company tonight (my nephew’s wife is Italian) and got RAVE reviews from all – and being my own worst critic – I LOVED IT!!

    Thank you for a great receipe

  235. Gayle Fox 246

    Fabulous presentation as well as another treat for the eyes.

  236. Gary 247

    Cathy,

    Made this last night for company and it turned out exactly like pictured and tasted wonderful!
    Thank you so much for sharing – this will definitely become a family regular.

  237. That is so cool! I may have to try my hand at this one! Thanks for posting!

  238. Tina 249

    Nice idea, can we use it at the cooking class?
    It’s a combination of Pasta al Forno, Pasticcio and Lasagna….
    We might add besciamel to keep it light.

  239. iMAmy 250

    Various spheres of our life consume lots of time and money, thence why should you expend valuable time for term paper format composing? That will be better to utilize some essays online service to order the expository essay from, I guess.

  240. LaraoI32 251

    Different students that would like to have a success detect a trustworthy essay writing service to order their essay thesis at. These things I do too.

  241. EMILY27 252

    I want to tell that a trustworthy custom writing service seems a light on the road of term research paper writing. Therefore, people can use it every time they need buy essay.

  242. Bella 253

    I made this last night. The Husband doesn’t like parmesan, so instead of that I added more olive oil, and mozzerella. Worked fine! I used a chopstick to get the meat in the holes. This also reheats well the second night.

  243. Keith 254

    If your husband doesn’t like parmesan – the undisputed king of cheeses – then you’re not using the right kind. Toss the can of “powdered parm” and grab a small block of parmegiano reggiano. Grate it yourself over everything Italian (I recommend a Microplane grater). It’s like God’s gift to food lovers.

  244. Julia 255

    This looks really good. My family loves goat’s cheese, so I am going to somehow incorporate it into the recipe. Perhaps as a topping. Thanks for sharing!

  245. susan 256

    I tried this today and the ooh ahh factor of this is really great–I thank you–I think–except that my kids are now going to request this one, and I don’t know about you, but it does take a while to poke the sauce into the rigatoni. A true labor of love!

  246. Dee 257

    I haven’t made this recipe yet, but I think filling the holes would be extremely easy and fast if you cut a small corner out of a zip-lock baggie and squirt it that way. Just make the hole big enough for the ground beef to pass through.

    This should allow you to prepare this meal a LOT faster… i am sure i’ll make it, too =]

  247. This recipe is amazing. Thank you so much. :)

  248. Hailey 260

    How many servings does this yield? I have a big family to feed… or at least a couple of big eaters!!

  249. Stacy 261

    I made this last night, just an ordinary school night Wednesday and WOW! My family was SO impressed by the presentation of this and wanted to know what the special occasion was! Then, they devoured the deliciousness of it. I did change up the sauce a bit, used Italian sausage in lieu of ground beef. YUM! Thanks so much for this recipe, now I know that I really can use it for a special occasion to impress!

  250. How many servings does this yield? I have a big family to feed… or at least a couple of big eaters!!
    Reply to this

  251. Wow, what a great looking Pie, I am so hungry now. Too bad I am overweight.

  252. zizi 264

    I’m finally going to make this todayt to bring to our kids house tomorrow in Naples, Fl. Will let you know the outcome..I’m sure it will be delicious..

  253. Mr. Pewp 265

    “Can you see the two craters? That’s what will happen if you don’t get meat into the hole.” -LOL-
    I’m so mature.
    Looks DELICIOUS tho!!
    I’ll have to make it for the girlfriend someday

  254. Pasta pie is best with more pasta and drinks! happy time!

  255. Cindy 267

    I just made this for the second time tonight and it was a hit again. This time I used ground chicken for no particular reason and it was delicious. It ended up reminding me of a very firm ricotta.
    Anywho, thanks for the recipe.

  256. This looks absolutely delicious!! I printed it and can’t wait to try it :)

  257. ANC 269

    so i just made this and its in the oven now!!!! i cant wait to taste it and it was super easy to make!!! thanks for the recipe!!!

  258. marla 270

    This is one of the most creative recipes I have ever seen. Looks like fun to prepare as well. Bet it tastes amazing.

  259. daveb 271

    First off that looks delicious!!! And second, man that has to have 2000 calories in each bite lol. Even though, I will attempt to make it and gobble every bite. I’m a huge cheese fan so here goes to adding a few pounds in one night lol.

  260. I LOVE pasta pie. Its my favorite…

  261. I like it. But i’M WORRIED ABOUT MY BELLY.

  262. Denise Stanton 274

    “snort” this is why I would read your blog even if I didn’t love food and your amazing versions for getting it on the table. You truly crack me up! The squirts (young cousins) are coming over this weekend and I’m thinking this would be a great thing to feed them. Fun and good for you. Yeah!!!

  263. Nichole 275

    I found this recipe and bookmarked it over a year ago and forgot about it before I could make it. I finally made it for dinner tonight and it was delicious! A big hit with the picky-eater fiance. It’s July now but I could definitely see coming home and eating this on a cold winter day. MMMM comfort food for sure!

  264. Tonight's Chef 276

    I’m making this tonight. Make sure to break down the meat and tomatoes into small pieces or else it is hard to fill the noodles. It took to long so start early.

  265. Summer 277

    Good, I think I’d rather have this than a real birthday cake! Haha it’d be just as good if not better.

  266. Kelli 278

    I can’t WAIT to make this!!

  267. I made this the other night and it was delicious! Truly! But, now I need to work out hard to burn it off.

  268. simonsips 280

    Very good tips for today, I will make it tonight!

  269. psychic 281

    Super looking dish. Thanks

  270. Incredibly tasty recipe. I made it about a week ago for my family and it was phenomenal! Now I just need to go and work out… :)

  271. I made this a few nights ago and it was so good. Almost better than the pictures on this webpage. Keep the great recipes coming!

  272. longer 284

    wow this really looks good, I’ll have to try this recipe.

  273. Kelli Sullivan 285

    I tried this tonight and got thumbs up all around!

  274. This is why italian food stirs up the passion in people!

  275. This looks like a really good recipe

  276. Pounds 288

    So good, I will do….. Thank so much

  277. Robert 289

    Those photos are amazing! I would like to know what type of SLR camera was used.

  278. AndreaK 292

    Hi

    wow kudos to the recipes. would love to try and make more yummy pastas and serve my family

    cheers
    Andrea
    contour abs

  279. This recipe looks fantastic, I’m going to get my children involved to make it with me.

  280. Vibrators 294

    Lawsuits against banks over their mortgage lending and foreclosure practices continue to stack up, with JPMorgan Chase, PNC Financial and Ally Financial all disclosing suits on Tuesday.

  281. Great looking pie. Those photos are amazing!!! Bet it tastes amazing.

  282. those pictures get my mouth watering thanks for the great recipes

  283. JD Duncan 298

    I used to eat this at a girlfriends house as a kid and always loved the dish. Haven’t had any in 20years so I’m excited to find this dish here and going to make some right now…. yummy

  284. Tom 299

    Thanks for the recipe, will try tonight.

  285. Made this pasta pie for my sister’s birthday party and everyone liked it!

  286. Nicole 301

    For a vegetarian, what can i substitute for minced meat?

  287. Nic from Dog Cancer Treatment 302

    Preparation time is lengthy but the pie is delicious.

  288. wymetto 303

    I love the pasta vertical instead of horizontal – great idea – health it up a little and a great bottle of Noble Pig and – perfect -

  289. TVPC 304

    I too agree with you. My mouth waters…

  290. Bella 305

    What a creative way to cook pasta! Thanks for sharing this recipe.

  291. wymetto 306

    Looks so good – keep them coming!

  292. Amatuer Cook 307

    Robert… Talk about not being able to see the wood for the trees! Here’s a truly remarkable recipe idea and you’re freaking out at how marvelous the pictures of it are???

  293. Great pictures. I can’t wait my cheat day to try this amazing looking pie. I hope the taste is also amazing.

  294. Pasta pie is looking so yummyyyy. Love it!

  295. penny 310

    Wow!! Looks sooo good and tempting, BUT how many calories are there in one bite lol.. great stuff this is one heck of a dish, looks great oh and nice pics of it too

  296. Jen 311

    THANKS SO MUCH FOR THIS RECIPE!! I found this recipe months ago but just finally had the time and the ingredients on hand to make it today. FABULOUS. Had with a nice salad and some home-made garlic breadsticks. The only thing that I changed was added a little chopped onion, McCormick Italian seasoning, and I found that 2/3rds a cup of Parmesan was enough for me to coat the pasta instead of the full cup. Held together flawlessly. I wasn’t paying attention to the recipe enough and accidentally topped the pie with the mozz. BEFORE putting into the oven for the first time so ended up just putting foil on top the first 15 minutes to keep it from burning. Thanks again for inspiring a delicious meal, looking forward to trying more recipes from your site.

    Jen

  297. penny 312

    Wow! Looks amazingingly delicious! How many calories is that in a plate lol.. Mouth watering dish!

  298. I love love carb diets, so I am not able to consume this, but I must say that it looks absolutely delicious. MMM.Yummy.
    ………………………
    Regards
    Ed

  299. Steven 314

    Oh my Gosh… it looks so yummy. You fave a great idea for Sunday. Thanks

  300. The food here looks so yummy that I could barely resist myself. Great post!

  301. haibo 316

    OMG, this really makes me hungry :)

  302. James 317

    Looks scrumptious,could blow my diet in one sitting.

  303. Betsafe 318

    This is superb its designed like a cake at first glance then bang…its tasty am sure..thank you for taking time to share this recipe…

  304. This Pasta Pie Recipe looks delicious! I am going to make this tomorrow night.

  305. That’s fantastic. it will be on my weekend menu!

  306. Maureen 321

    I came across this recipe today and just had to make it. It was a total success and everyone loved it! Thanks for the great directions and pictures. Definitely will make again.

  307. Carine 322

    I finally made it! I used beef instead of turkey and substituted zucchini with bell peppers. Delish :)

  308. Anna 323

    I have just tried it and it is absolutely perfect, thank you!

  309. Lisa 324

    What a fun idea and an awesome presentation! Love this.

  310. It is so yummy,i want to ea it now,,,I will obviously try it in my kitchen…

  311. Erin 326

    Anyone know if you can make this and freeze it? Thank you!

  312. Noble Pig 327

    Never tried it.

  313. Hi “noble lady”, I just read a few of your breath taking recipes and for this one I must say nothing but another great recipe for me to bookmark. Me and my wife will try do this pasta pie at home and let you know how it turned out.
    Thank you for sharing and take care.

    Regards.

  314. Leigh 329

    WOW! I saw this on pinterest and had to make it. I added onion because I needed it. I also doubled the meat because my boyfriend is a serious carnivore and if I make him eat carbs…there has to be plenty of meat to make him happy. I also added 2 tbsp of tomato paste just to add some depth of flavor.

    Definitely recommend waiting the 15 minutes to let it cool…it’ll be easier to slice!