STUFFED RIGATONI PIE (PACCHERRI)

Stuffed Rigatoni Pie (Paccheri) Recipe

Ingredients:

For the Pasta:

• 1 lb (450g) rigatoni or paccheri
• Salt for pasta water

For the Filling:

• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 1 egg
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: 1 cup cooked and crumbled Italian sausage

For the Sauce:

• 2 cups marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For Assembly:

• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions:

1. Cook the Pasta:
   1. Preheat the oven to 375°F (190°C).
   2. Bring a large pot of salted water to a boil. Cook the rigatoni or paccheri according to package instructions until al dente. Drain and set aside.
2. Prepare the Filling:
   1. In a large mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, chopped spinach, egg, minced garlic, salt, and pepper. If using, add the cooked and crumbled Italian sausage. Mix well until all ingredients are thoroughly combined.
3. Prepare the Sauce:
   1. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes.
   2. Add marinara sauce, dried oregano, dried basil, salt, and pepper. Stir to combine and let simmer for 10 minutes. Remove from heat.
4. Assemble the Pie:
   1. Grease a 9-inch springform pan with olive oil or cooking spray.
   2. Spread a thin layer of marinara sauce on the bottom of the pan.
   3. Stand the cooked rigatoni or paccheri upright in the pan, filling the entire pan tightly.
   4. Using a piping bag or a small spoon, fill each pasta tube with the ricotta cheese mixture.
   5. Pour the remaining marinara sauce over the top of the filled pasta, ensuring it gets into all the nooks and crannies.
5. Bake:
   1. Sprinkle the top with shredded mozzarella and grated Parmesan cheese.
   2. Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes.
   3. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
6. Serve:
   1. Let the pie rest for 10 minutes before removing the springform pan.
   2. Garnish with fresh basil leaves, if desired.
   3. Slice and serve warm.

Enjoy your delicious Stuffed Rigatoni Pie!