Alfredo Rigatoni Pie
Impress your family and friends with our standing Rigatoni Pie stuffed with homemade Alfredo sauce, topped with Mozzarella, Parmesan, and fresh basil.
Servings: 8
Ingredients
- 1 lb. Rigatoni pasta
- 1 T. olive oil
- 1/2 c. grated Parmesan cheese
- 1 (8 oz.) pkg. shredded low moisture Mozzarella cheese divided
- fresh basil ribbons for garnish
- ALFREDO SAUCE:
- 1/2 c. butter room temperature
- 1 (8 oz.) pkg. cream cheese cubed, room temperature
- 2 cloves garlic minced
- 1 1/3 c. warm milk
- 1/2 c. grated Parmesan cheese
- black pepper to taste
Instructions
- PASTA: Bring 4-6 quarts of water to a boil, and add salt to taste. Add pasta to boiling water and cook until al dente about 11 minutes, stirring occasionally. Meanwhile prepare Alfredo.
- ALFREDO SAUCE: Melt butter in a medium, non-stick saucepan over medium heat.
- Add cream cheese and garlic, stirring with wire whisk until smooth. Slowly add milk whisking to smooth out lumps. Stir in 1/2 cup Parmesan and season with black pepper.
- Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with more milk if needed; set aside.
- Drain the pasta and immediately rinse under cold water. Pour the pasta back into the pot. Add olive oil, 1/2 cup Parmesan cheese and 1/2 cup Mozzarella cheese. Gently stir the pasta until evenly coated.
- Grease a 9-inch springform pan with butter. Tip the pan at a 45-degree-angle and start placing the Rigatoni pasta into the pan so it's standing up. Pack the pasta in the pan tightly for best results.
- Pour Alfredo sauce over the pasta allowing it to fill the holes. Sprinkle remaining Mozzarella cheese evenly over the pie.
- Bake at 400 degrees for 20 minutes or until the cheese is melted and golden brown.
- Remove pie from the oven to a wire rack; cool for 5 minutes. Garnish with fresh chopped basil.
- Carefully run a knife around the edges, and unclamp the outer part of the pan, which should slide right off. Cut into wedges and serve with a crispy green salad and French bread.
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