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.
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!
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.