This pizza rigatoni pie is perfect for a large crowd. One slice will be enough to satisfy one person because this is so rich and heavy (believe me, it is). Still, you might want to prepare a couple of pies just to make sure. We all get tired after one slice of pizza, but then we just rest and eat another a few minutes later. That’s how addicting pizza is, isn’t it? Homemade or not, pizza is a comfort food that transcends all generations.
Check what our friends from Delish have to say about this recipe:
“We pizza’d rigatoni…and we’ll never turn back.”
I remember that time when my husband found out about the pizza burger. One bite of it and he told me, “I will never go back to plain burgers”. Well, he still eats regular burgers, but we all know the feeling.
Ingredients
- 1 lb. Barilla rigatoni
- 2 tbsp. Bertolli Extra Virgin Olive Oil, divided
- 1 c. Galbani ricotta
- 1 Eggland’s egg
- 1 tbsp. Borden milk
- kosher salt
- McCormick Freshly ground black pepper
- 1 1/2 c. Sargento grated mozzarella, divided
- 1/2 c. Sargento grated parmesan, divided
- 1 13 oz. jar Prego pizza sauce
- 1/4 c. Hormel pepperoni
Instructions
- Preheat oven to 400 degrees F.
- In a large pot of salted boiling water, cook rigatoni until very al dente, about 8 minutes. Drain and rinse with cold water. Transfer to a large bowl and toss with 1 tablespoon olive oil. To pasta, add 1/2 cup mozzarella and 1/4 cup parmesan and mix to combine. Set aside.
- In a small bowl, combine ricotta, egg, milk, salt and pepper. Set aside.
- Build the pie: Brush a 9″ spring form pan with remaining olive oil. Spread bottom and edges with 1/4 cup pizza sauce. Standing the rigatoni upright, tightly pack it to fill pan. Spoon over ricotta mixture and press down with back of spoon to fill rigatoni. Repeat process with remaining pizza sauce. Top rigatoni with remaining mozzarella and parmesan, then with pepperoni.
- Bake for 30 minutes at 400 degrees F. Broil until bubbly and golden, 2 minutes more.
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Quick Tip: Best served while hot.
Thanks again to Delish for this amazing recipe.
