Layered Pasta Ricotta Pie Recipes

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RICOTTA-STUFFED RIGATONI PIE WITH MEAT SAUCE



Ricotta-Stuffed Rigatoni Pie with Meat Sauce image

No noodle will be left behind in this hearty meal. Each piece of pasta is piped full of creamy ricotta, turning this classic dish into an impressive (and filling) meaty pasta pie. To save some time, substitute 4 cups of store-bought meat sauce instead of making your own.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 19

1 tablespoon olive oil
1/2 pound ground beef or pork, or a combination
Kosher salt and freshly ground black pepper
1/2 small onion, finely chopped
1 tablespoon tomato paste
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, thinly sliced
One 28-ounce can tomato puree
Kosher salt
2 tablespoons olive oil
1 pound rigatoni
1 1/2 cups whole-milk or part-skim ricotta
1/2 cup grated Parmesan
1 large egg, beaten
Kosher salt and freshly ground black pepper
8 ounces part-skim mozzarella, grated
1/2 cup grated Parmesan
1/4 cup fresh Italian flat-leaf parsley leaves, roughly chopped (optional)

Steps:

  • For the meat sauce: Heat the oil in a large saucepan over medium-high heat. Add the ground meat, a large pinch of salt and a few grinds of pepper. Cook, stirring and breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and cook, stirring frequently, until soft and lightly browned, 8 to 10 minutes. Add the tomato paste, oregano, red pepper flakes and garlic and cook, stirring, until the tomato paste darkens to a brick red, about 1 minute. Add the tomato puree, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a high simmer, then adjust to a low simmer. Cover the pan and cook for 30 minutes. (You can make and cool the sauce the day before. Reheat before using the next day.)
  • For the pasta: Meanwhile, bring a large pot of generously salted water to a boil. Grease a 9-inch springform pan with 1 tablespoon oil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain and toss with the remaining tablespoon oil, then spread out in a single layer on a rimmed baking sheet.
  • Spread 1/4 cup of the meat sauce on the bottom of the prepared pan. Stand the rigatoni on their ends in the pan until it is completely filled.
  • For the ricotta filling: Stir together the ricotta, Parmesan, egg, 1 teaspoon salt and a few grinds of pepper. Transfer the filling to a pastry bag or resealable plastic bag, snip off just enough of the tip to make a small opening and pipe into each rigatoni tube. Pipe small mounds of any leftover ricotta mixture on top of the pasta and spread out into a thin layer. (You can cook and fill the pasta the day before.)
  • Preheat the oven to 375 degrees F. Put the filled springform pan on a foil-lined baking sheet to catch drips. Pour 2 cups of the meat sauce over the pasta, spreading it with the back of a spoon so that it drips in between the noodles. Top with the mozzarella and Parmesan.
  • Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 20 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 45 minutes (do not skip this part or your noodles will fall apart when serving!). Sprinkle with parsley, if using, then carefully remove the sides of the pan. Cut the pie into wedges and serve with the reserved meat sauce on the side.

LAYERED PASTA PIE



Layered Pasta Pie image

This is my version of a savory pasta pie. Don't let the number of steps intimidate you. It really is an easy dish to make and oh so delicious!

Provided by Kathy W

Categories     Savory Pies

Time 1h20m

Number Of Ingredients 11

1/2 lb vermicelli or spaghetti, broken into 3rds, cooked and drained.
1/3 c onion, finely chopped
4 clove garlic, finely minced
1 Tbsp olive oil
1 c grated, fresh romano cheese, divided
3 eggs
1 (15-16 oz) container ricotta cheese
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1/2 tsp salt
1/4 tsp pepper
1 jar(s) (24-26 oz) pasta sauce, your favorite (you could even use pizza sauce)

Steps:

  • 1. While pasta is cooking, saute onion and garlic in olive oil over medium heat until tender, about 5 minutes.
  • 2. Drain pasta and place in a small mixing bowl. Add onion and garlic mixture and mix well. Set aside to cool for a few minutes.
  • 3. Thaw spinach and drain well. (place in a strainer and press liquid out using a spoon)
  • 4. When pasta mixture is warm, not hot, add 1 slightly beaten egg, and 1/2 cup grated romano. Mix well.
  • 5. Press pasta mixture into a 9", well greased, spring form pan.
  • 6. Separate the yolks of 2 eggs from the whites. Reserve the egg whites. Combine the 2 egg yolks, ricotta cheese, spinach, salt and pepper and rest of the romano cheese.
  • 7. Spread the ricotta mixture over the pasta layer.
  • 8. In a small mixing bowl, beat the egg whites just until stiff, not dry.
  • 9. Fold egg whites into 1 1/2 cups pasta sauce. Spoon over spinach layer.
  • 10. Bake at 350 degrees, for 50-60 minutes or until set. Let stand 10 minutes.
  • 11. Heat remaining pasta sauce and serve with the pie.

LAYERED PASTA RICOTTA PIE



Layered Pasta Ricotta Pie image

This is such a beautiful dinner! I especially like making it around the holidays cuz the layers are basically red, and green. But it's great any time! A good way to sneak in some vegies for the kids.

Provided by Charmie777

Categories     Cheese

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 lb vermicelli
1 tablespoon olive oil
1/3 cup finely chopped onion
4 garlic cloves, minced
1 cup grated romano cheese or 1 cup parmesan cheese
3 eggs, divided
15 ounces ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
26 ounces spaghetti sauce

Steps:

  • Break vermicelli into thirds and cook,& drain.
  • Saute onion and garlic in oil until tender. Mix with vermicelli, 1/2 Cup Romano and 1 egg.
  • Press into bottom of well greased 9" springform pan.
  • Mix 2 egg yolks, ricotta, spinach, and 1/2 cup romano.
  • Spread over pasta layer.
  • Beat 2 egg whites till stiff. Fold in 1 1/2 cups pasta sauce.Pour on top.
  • Bake at 350º 50-60 minute till set.
  • Let stand at least 10 minutes before cutting.
  • Garnish with heated leftover sauce and parsley sprigs.

Nutrition Facts : Calories 387.3, Fat 20.4, SaturatedFat 10.2, Cholesterol 146.7, Sodium 577.7, Carbohydrate 29.7, Fiber 3.9, Sugar 7.5, Protein 21.6

LAYERED RIGATONI BAKE



Layered Rigatoni Bake image

Enjoy your dinner with this delicious pasta and cheese layered casserole made using spinach and Muir Glen™ organic tomatoes - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 12

Number Of Ingredients 15

1 package (16 oz) uncooked rigatoni pasta
1 medium onion, chopped (1/2 cup)
1 tablespoon butter
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups fat-free (skim) milk
1 container (15 oz) low-fat ricotta cheese, drained on paper towels
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
2 packages (1 oz each) fresh basil leaves
1/2 cup Progresso™ panko crispy bread crumbs
1/2 cup shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package except omit salt; keep warm.
  • Spray 3-quart saucepan with cooking spray; heat over medium heat. Add onions to saucepan; cook and stir 1 minute. Add butter and flour; cook 2 minutes, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk with wire whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in ricotta cheese and spinach.
  • In separate 3-quart heavy saucepan, heat oil over medium heat; add tomatoes to oil, crushing tomatoes with spoon. Stir in basil, salt and pepper; cook uncovered about 10 minutes, stirring occasionally, until mixture begins to simmer and basil wilts. Remove from heat; discard basil.
  • Over bottom of baking dish, spread half of the tomato sauce (1 1/4 cups). Arrange half of the pasta, 7 rows lengthwise by 9 or 10 rows widthwise, over tomato sauce. Spread half of the ricotta mixture (2 cups) over pasta. Repeat layers, ending with ricotta mixture. Sprinkle with bread crumbs and Parmesan cheese.
  • Bake uncovered 30 minutes or until hot and bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 15 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 0 g

LEMON RICOTTA PIE



Lemon Ricotta Pie image

I like to add in Marsala into the ricotta mixture, but you can omit if desired. Use your own favorite pie pastry recipe for this. Amaretti biscuits can be purchased in the Italian section of any major supermarket.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 13

1 unbaked 9-inch deep dish pie pastry (to fit a 9-inch deep-dish pie plate)
2 cups full-fat ricotta cheese
6 tablespoons whipping cream (unwhipped)
2 large eggs
1/2 cup sugar, plus
2 tablespoons sugar (increase sugar for more sweetnes)
1 tablespoon marsala
3 teaspoons lemon zest
1/2 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon almond extract
3 tablespoons flour
1 1/4 cups amaretti, coarsley crushed

Steps:

  • For pie pastry into a 9-inch glass pie plate, flute edges and chill while making the filling.
  • To make the filling; in a large bowl place the ricotta, whipping cream, eggs, 1/2 cup plus 2 tablespoons sugar (or more if desired) Marsala, lemon zest, cinnamon, vanilla and almond extract and flour; mix well to combine.
  • Sprinkle the crushed amaretti biscuits over the unbaked pie shell.
  • Spoon the ricotta filling over the crushed biscuits and spread out evenly.
  • Place the unbaked pie in the fridge for 20-25 minutes.
  • Set oven to 350 degrees.
  • Place the pie plate on a baking sheet.
  • Bake for about 1-1/4 hours or until firm to the touch (might take a little less or more time).
  • Turn the oven heat off and leave the door a little open.
  • Leave the pie in the oven with heat off until oven is cool.
  • Cool completely before slicing.

Nutrition Facts : Calories 359.5, Fat 20.9, SaturatedFat 9.9, Cholesterol 99.7, Sodium 191, Carbohydrate 31, Fiber 1.1, Sugar 16.1, Protein 10.4

RICOTTA PIE (OLD ITALIAN RECIPE)



Ricotta Pie (Old Italian Recipe) image

This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.

Provided by Misty

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 24

Number Of Ingredients 13

12 large eggs eggs
2 cups white sugar
2 teaspoons vanilla extract
3 pounds ricotta cheese
¼ cup miniature semisweet chocolate chips, or to taste
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
½ cup shortening, chilled
1 tablespoon shortening, chilled
4 large eggs eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

  • Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
  • Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
  • Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
  • Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
  • Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g

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