The Ultimate Guide to the Perfect Parmesan RIGATONI Pie, Ready in less than 1 HOUR!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and provides a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while provolone offers a similar texture.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat, while cream cheese provides creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Melt the butter in a non-stick saucepan over medium heat.

Incorporate the flour all at once, stirring continuously with a wooden spoon for approximately one minute until a creamy consistency is achieved.

Gradually pour in the hot milk while whisking vigorously to prevent lumps from forming.

Season the mixture with salt, pepper, and a hint of nutmeg, then continue stirring for a few minutes until the cream begins to thicken.

Introduce 60 grams of finely grated Parmesan cheese and the sage leaves, folding them gently into the cream.

Remove the saucepan from the heat and set it aside.

Cook the rigatoni pasta according to the package instructions until it reaches an al dente texture, then drain thoroughly.

Transfer the cooked rigatoni to a large bowl and toss it with a drizzle of olive oil to prevent sticking.

Spread the pasta evenly onto a baking sheet in a single layer.

Preheat your oven to 180 °C.

Prepare a 22-centimeter springform pan by lining the bottom and sides with baking paper and lightly brushing the interior with olive oil.

Position a round pastry cutter in the center of the mold to create a designated space for the hole in the final pie.

Arrange the rigatoni vertically around the mold, tightly packing them together.

Pour the prepared Parmesan cream over the arranged rigatoni, ensuring it fills the hollow spaces within each pasta tube.

Place the assembled pie on the middle rack of the oven and bake for approximately 10 minutes.

Remove the pie from the oven and cover the top evenly with shredded mozzarella cheese.

Sprinkle the remaining Parmesan cheese over the mozzarella.

Return the pie to the oven and continue baking for an additional 5 minutes, or until the cheese has melted and developed a golden-brown color.

Remove the pie from the oven and allow it to cool slightly on a wire rack.

Gently release the springform pan ring to reveal the rigatoni pie.

Slice the pie into wedges and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens