I saw a rigatoni pie posted on facebook and it sounded pretty good. When it was time to make it, I didn’t go back to read the recipe; but rather added a little of this and a little of that. You can always use a lasagna filling recipe if need be.
Start with cooked and cooled rigatoni pasta. Stand on end in a sprayed spring form cake pan.
Mix up some ricotta cheese, some eggs, and some parmesan cheese and put it into a piping bag.
Pipe the cheese mixture into each noodle.
Once the noodles are all piped, tap the pan on the counter to allow the cheese to settle and pipe more if need be.
Mix a jar of sauce and some cream cheese and pour it over the top of the filled pasta. Tap the pan on the counter to allow the sauce to seep down in all the nooks and crannies. Top with shredded cheese and bake at 350 degrees for about 30-40 minutes.
Remove the ring of the spring form pan and cut the pie into sections.
Use a pie server to lift the pie up and plate it. This pie is so good-and so filling, too!