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Individual Rigatoni Pasta Pie

>>>Individual Rigatoni Pasta Pie
Yes I know it is not really a pie, but hey it is my rigatoni pasta pie... Rigatoni standing to attention with a balsamic tomato sauce, mozzarella and Parmesan and wilted spinach!

Rigatoni Pasta Pie.

Let it not be said that food life here on Krumpli is predictable, after all the dish that preceded this gloriously simple Pasta Pie was a rather polarising recipe of Liver and Onions!

Apparently as a food blogger this is bad, because one should apparently “niche” so that ones readers know what they are going to get. Well I don’t like being a food blogger but I love cooking the food I love and sharing it with anyone who might like to cook it. In essence I am a diverse and curious cook and eater and as a result the recipes here on Krumpli reflect that.

This Rigatoni Pasta Pie is unsurprisingly inspired by the interweb of popular things and like many I have had my head turned by the idea of pasta pies!

Now they are not pies, they are a triumph of presentation over substance but they are also gloriously simple and a bit of fun. In short they are nothing more than a pasta bake and let’s face it a pasta bake is always a good thing.

Yes I know it is not really a pie, but hey it is my rigatoni pasta pie... Rigatoni standing to attention with a balsamic tomato sauce, mozzarella and Parmesan and wilted spinach!

Pasta Pie For Two.

It would seem that pasta pies are typically designed for those with larger families because all of the recipes I could find were to feed an army.

When I say an army I probably mean many small mouths as the appearance is definitely kid friendly, however as an adult I like a bit of fun food on occasion too!

If you liked this recipe, you should like this one too!  Skillet Goats Cheese Stuffed Pasta Shells

My approach as ever is focussed on something much smaller and as a result I broke out my 11cm springform tins that I made my individual picnic quiches in. They are perfectly sized, for an individual portion, afterwards you should knock yourself out with flaovurs, I went with balsamic and tomato as they are classic and work well together.

The most important part is to ensure that you have cheese top and bottom to form your pie to make sure it holds together.

Yes I know it is not really a pie, but hey it is my rigatoni pasta pie... Rigatoni standing to attention with a balsamic tomato sauce, mozzarella and Parmesan and wilted spinach!
5 from 3 votes
Yes I know it is not really a pie, but hey it is my rigatoni pasta pie... Rigatoni standing to attention with a balsamic tomato sauce, mozzarella and Parmesan and wilted spinach!
Rigatoni Pasta Pie
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
 

Yes I know it is not really a pie, but hey it is my rigatoni pasta pie... Rigatoni standing to attention with a balsamic tomato sauce, mozzarella and Parmesan and wilted spinach!

Course: Main Course
Cuisine: American Italian
Servings: 2
Calories: 536 kcal
Author: Brian Jones
Ingredients
  • 220 g Rigatoni Pasta
  • 50 g Shallot Finely diced
  • 2 Cloves Garlic Finely diced
  • 1 Tsp Olive Oil
  • 200 g Canned Tomato Chopped
  • 1 Tsp Balsamic Vinegar
  • 1/2 Tsp Dried Oregano
  • 100 g Shredded Mozzarella Cheese
  • 35 g Parmesan Cheese Grated
  • 50 Butter
  • 100g Spinach
  • 1 Tbsp Red Wine Vinegar
Instructions
  1. Heat the oil in a pan over a medium heat and when warm add in the shallot and cook for 5 minutes without colouring the onions.

  2. Add in the garlic and cook for a further 60 seconds.

  3. Increase the heat to medium high and add the balsamic vinegar and reduce until almost dry.

  4. Pour in the tomatoes and sprinkle over the oregano then season with salt and pepper to taste before reducing the heat and cooking for 8-10 minutes whilst you cook the pasta.

  5. Cook your pasta in salted boiling water for 60-90 seconds less than it says on the packet.

  6. Use oil or baking spray to line your spring form tins and then place a tablespoon of the tomato mix in the base of each tin.

  7. Add 25 g of mozzarella cheese to each pan.

  8. When your pasta is ready, transfer to the tomato sauce, mix and turn off the heat.

  9. Now for the laborious job, take your rigatoni and stand it up in the spring form tins.

  10. Take any tomato left in the bottom of the pan and spread over the top of the pasta, followed by the remaining mozzarella cheese and Parmesan cheese.

  11. Bake in the oven at 180°C or 350°F for 15 minutes.

  12. Whilst this is baking melt the butter in a pan.

  13. Add the spinach and cook until wilted.

  14. Just before serving add in the red wine vinegar to the spinach and stir.

Yes I know it is not really a pie, but hey it is my rigatoni pasta pie... Rigatoni standing to attention with a balsamic tomato sauce, mozzarella and Parmesan and wilted spinach!

2018-04-17T17:45:46+00:00

6 Comments

  1. Chris March 16, 2018 at 11:46 am - Reply

    This is an edible work of art! I’d usually fear away from making something like this but your instructions seem incredibly clear! You know what, I’m totally gonna give this a go. Thanks so much for sharing!!

    • Brian Jones March 16, 2018 at 1:41 pm - Reply

      Thanks Chris, it really is quite simple… A good pasta sauce, and then just arranging, take your time and you will be fine.

  2. Jane March 16, 2018 at 12:38 pm - Reply

    Jonny just walked past as I was drooling over this – he’s very impressed and is giving it a go!

    • Brian Jones March 16, 2018 at 1:42 pm - Reply

      Cool stuff, it really is very simple, nothing more difficult than a pasta bake with all the pasta pointing in the same direction. Make sure you have cheese top and bottom to hold it all together and he will be peachy 🙂

  3. Amy | The Cook Report March 16, 2018 at 2:43 pm - Reply

    I love trying new ways with pasta, going to have to give this a go 🙂

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