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Pasta Pie, On the Fly

March 4, 2010

G. had been so receptive to the Meatless Pasta Pie last time I made it, I really wanted to try it again. I was rushed preparing dinner last night, and decided to just throw the dish together without rereading the recipe. I forgot the step where you toss the par-cooked pasta with a little olive oil and Parmesan cheese before standing them in the pan. I missed this added burst of flavor, but no one else did.

This time I simply stood a pound of rigatoni upright in a 9-inch cake pan, rather than my too-big spring form. I created a collar out of aluminum foil around the edge because I thought I would trip to turn the whole thing out of the pan after it baked and then flip it right-side up, but I didn’t have the time to let the whole thing cool down and settle after it baked so we just scooped it out of the pan like baked ziti. The rigatoni were filled with a mixture that contained a jar of marinara sauce, a small container of part-skim ricotta cheese, a little bit of grated Parmesan, and some garlic powder. Shredded mozzarella cheese topped the “pie” before it went into the oven.

Both boys ate this pasta and had second helpings, even though there was initial reluctance about the sauce. Are the upright rigatoni magic? They seem to be in this house. My niece and all the adults enjoyed this cozy, simple dish too, and I packed up leftovers for them to take home. Definitely a rare, universal success.

Filed under: Pasta