Imported from TikTok
Viral Rigatoni Pasta Pie with Pesto Bechamel and Sausage Ragu
A visually stunning and decadent pasta pie made by standing rigatoni upright in a springform pan, filled with a creamy pesto garlic bechamel and topped with a hearty sausage ragu and melted mozzarella.
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Ingredients
- 1.5 lb Rigatoni pasta (cooked al dente; select unbroken tubes for the best structure)
- 2 cup Pesto garlic bechamel sauce (a creamy white sauce infused with pesto and garlic)
- 3 cup Sausage ragu (made with spicy Italian sausage and red pepper flakes)
- 2 cup Shredded mozzarella cheese (divided for the top and the edges)
- Red pepper flakes (added to the ragu for extra heat)
Steps
- 1
Cook the rigatoni in salted boiling water until al dente. Drain and set aside, ensuring you have enough intact tubes to fill your springform pan.
- 2
Stand the cooked rigatoni tubes upright in a springform pan, packing them tightly until the entire base is covered and the tubes are standing like 'little soldiers'.
- 3
Prepare or warm your pesto garlic bechamel sauce. Carefully pour the sauce over the upright pasta, using a spoon or spatula to encourage the sauce to fill the inside of each tube.
- 4
Layer the sausage ragu over the top of the bechamel-filled pasta. Spread it evenly to create a beautiful top layer, though some will naturally sink into the tubes.
- 5
Cover the springform pan tightly with aluminum foil. Place the pan on a baking sheet to catch any potential drips.
- 6
Bake in a preheated 400°F (200°C) oven for 15 minutes.
- 7
Remove the pan from the oven and carefully remove the foil. Sprinkle shredded mozzarella cheese around the edges and over the top of the ragu.
- 8
Return the pan to the 400°F (200°C) oven, uncovered, for another 15 minutes until the cheese is melted and bubbling.
- 9
Remove from the oven and let the pasta pie rest for 15 minutes. This resting period is critical for the structure to set so it doesn't collapse when the pan is opened.
- 10
Carefully release the springform latch and lift the ring away. Slice into wedges and serve.
Notes
The creator emphasizes that the pesto bechamel is the star of the dish. If you have leftover ragu, it can be frozen or used for late-night pasta or on toasted focaccia with mozzarella. Ensure the pasta is packed tightly to help the 'pie' maintain its shape after the springform is removed.
Nutrition per serving
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