Take traditional pasta to a whole new level with a family favorite recipe for Easy Cheesy Rigatoni Pie.

Easy Cheesy Rigatoni Pie on white serving plate with two glasses filled with wine and small wooden bowl with basil in background

Have you ever seen ordinary pasta look more extraordinary?

Just look at those tubes of tasty carbs standing at attention, filled with tangy marinara sauce and sporting a gooey, yet simultaneously crispy blanket of melted mozzarella and Parmesan cheeses. It's rigatoni pie perfection. And all that separates you from a big ol' slice of this savory satisfaction is five simple ingredients.

Slice of Easy Cheesy Rigatoni Pie on white plate with basil garnish; Easy Cheesy Rigatoni Pie in background with two glasses of wine and basil beside it

This recipe is the definition of my mantra to keep things easy but impressive in the kitchen. I love a dish that looks and tastes like it took days to make but really didn't tie you to your kitchen for more than an hour.

Perhaps the most laborious step to this eye-popping pasta pie is getting the rigatoni stacked in the pan. But once the noodles are upright, it's mere minutes until this dish enters the oven.

Rigatoni standing up in 9-inch springform pan with marinara sauce being poured on top from measuring cup

When you're ready to get saucy, you've got a trio of options to choose from:

  • Classic marinara
  • Basil pesto
  • Creamy vodka

Depending on your time constraints, you can go the homemade or store-bought route for any of the above.

Springform pan with rigatoni pie topped with shredded mozzarella and Parmesan

And the final step? A hearty sprinkling of shredded mozzarella and grated Parmesan cheeses. And I mean hearty.

We need enough cheese to create a comforter of creamy dairy over those upright tubes-o-sauce. Baking the rigatoni pie first covered with foil ensures the gooeyness factor, while a final few minutes uncovered ensures that white cheese takes on a deep golden brown color and slight crunch around the edges.

We're looking for a moon-like surface with craters of crunch.

Baked rigatoni pie in springform pan

Say it with me now: CRATERS. OF. CRUNCH.

Have I sold you yet on this updated take on simple spaghetti? Are we ready to graduate from piles of pasta to pies of pasta? I hear a resounding, "YES! Yes, Kelly. Take me to Easy Cheesy Rigatoni Pie nirvana!" Well, now you're only a scroll away…

Easy Cheesy Rigatoni Pie on white serving plate with basil and two glasses in the background

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

  • 1 pound rigatoni pasta
  • 2 Tablespoons olive oil, divided
  • 4 1/2 cups homemade or store-bought marinara sauce
  • 2 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

  • Preheat the oven to 375°F.

  • Bring a large pot of salted water to a boil. Cook the pasta until it is barely al dente, about 8 minutes. Drain the pasta, transfer to a baking sheet and toss it with 1 tablespoon of olive oil.

  • Grease a 9-inch springform pan with the remaining 1 tablespoon olive oil. Using your hands, stand each tube of rigatoni up in the pan in a single layer covering the entire base of the pan.

  • Pour the marinara sauce on top of the rigatoni then transfer the pan onto a foil-lined baking sheet.

  • Top the marinara sauce with the shredded mozzarella and Parmesan then cover the pan with foil.

  • Bake the rigatoni pie for 30 minutes then remove the foil on top and bake it another 15 to 20 minutes until the cheese is golden brown.

  • Remove the pan from the oven and let the rigatoni pie cool for 10 minutes before releasing the sides of the pan and slicing and serving the pie.

  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Calories: 325 kcal , Carbohydrates: 40 g , Protein: 15 g , Fat: 11 g , Saturated Fat: 5 g , Cholesterol: 26 mg , Sodium: 832 mg , Potassium: 493 mg , Fiber: 3 g , Sugar: 6 g , Vitamin A: 710 IU , Vitamin C: 7.8 mg , Calcium: 221 mg , Iron: 1.9 mg

Related Recipes

Check out more crave-worthy favorites

Kelly Senyei holding a copy of The Secret Ingredient Cookbook

love the recipes on just a taste?

Check out my cookbook!

Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!