Baked Rigatoni with Parmesan Cream, An Impressive Pasta Dish That’s Simple to Prepare (VIDEO)
Are you looking for a delicious and easy Baked Rigatoni with Parmesan Cream recipe? This is it! In less than an hour, you’ll have an impressive and festive Italian dish that your guests will think took hours.
This baked Rigatoni with Parmesan Cream and fresh herbs uses simple pantry ingredients to create an impressive first course that is perfect for holiday celebrations or buffets. The creamy Parmesan sauce and aromatic herbs elevate store-bought rigatoni pasta to restaurant-quality levels with minimal effort. Simply layer cooked rigatoni pasta with the Parmesan sauce and herbs in a springform pan. Then bake until bubbling and golden. This rigatoni pie can be assembled ahead of time and refrigerated until ready to bake, making it a stress-free dish for entertaining. Impress your guests with this beautiful yet simple baked pasta recipe!
Whether you’re looking for a delicious dinner idea or just want to learn how to make a simple pie, this Parmesan Rigatoni Pie is a great option! It’s sure to be a hit at your next dinner party!
How to Make Baked Rigatoni with Parmesan Cream and Fresh Herbs
Tools you Will Need to Make this Impressive Baked Pasta Dish
To achieve this particular shape, simply use a springform pan and a basic pasta cutter, or a springform pan with a bundt-style bottom.
Ingredients for this Parmesan Rigatoni Pie
- 40 g butter (¼ stick plus 1 tbsp butter)
- 50 g all-purpose flour (⅓ cup plus 1 tbsp)
- 500 ml milk (2 cups plus 1 tbsp)
- 1/2 teaspoon salt
- Ground black pepper, to taste
- Ground nutmeg, to taste
- 100 g Parmesan, divided (3½ oz )
- 2 tablespoons chopped fresh sage
- 500 g Rigatoni pasta (1 lb 1¾ oz)
- 3–4 tablespoons olive oil, divided
- 100 g Mozzarella (3½ oz)
For this Recipe, I have a Video Tutorial for You
Baked Rigatoni with Parmesan Cream and Fresh Herbs: Step-by-step Instructions
Make the Parmesan Sauce
Start by preparing the Parmesan cream. Melt the butter in a non-stick saucepan over medium heat. Once the butter has melted, promptly 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, taking care to maintain a steady stream 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 (1). Next, introduce 60 grams of finely grated Parmesan cheese and the fragrant sage leaves, folding them gently into the cream. Once fully incorporated, remove the saucepan from the heat and set it aside.
Cook Pasta
In a separate pot, cook the rigatoni pasta according to the package instructions until it reaches an al dente texture, ensuring a slight firmness to the bite. Drain the pasta thoroughly, discarding the cooking water. 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, ensuring it is in a single layer (2).
Assemble the Pasta Pie
Prepare a 22-centimeter springform pan (9-inch) by lining the bottom and sides with baking paper, then lightly brush the interior with a thin coat of olive oil. Position a round pastry cutter in the center of the mold, creating a designated space for the hole in the final pie (3).
To assemble the pie, carefully arrange the rigatoni vertically around the mold, standing them upright and filling the pan. Ensure the rigatoni are tightly packed together, creating a visually appealing pattern (4). Carefully pour the prepared Parmesan cream over the arranged rigatoni, taking care to ensure the cream fills the hollow spaces within each pasta tube (5).
Bake and Serve the Parmesan Rigatoni Pie
Preheat your oven to 180 °C (356 °F). Once the oven has reached the desired temperature, place the assembled pie on the middle rack and bake for approximately 10 minutes. After the initial baking period, remove the pie from the oven and evenly cover the top with shredded mozzarella cheese (6). Sprinkle the remaining Parmesan cheese over the mozzarella, creating a delightful cheesy crust. 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 (7).
Once the baking process is complete, carefully remove the pie from the oven and allow it to cool slightly on a wire rack. Gently release the springform pan ring, revealing the beautifully crafted rigatoni pie.
To serve, slice the pie into wedges, much like cutting a cake, and present it as an impressive and flavorful main course or side dish. Enjoy the delightful combination of perfectly cooked rigatoni, creamy Parmesan sauce, and melted cheese in every bite.
Baked Rigatoni with Parmesan Cream Wine Pairing
This baked pasta pie is a rich Italian dish often enjoyed during holidays. Consider pairing it with a white wine that balances its creamy and savory flavors. A good choice would be a Vermentino. This is an Italian white wine known for its crisp acidity and subtle citrus notes, which can cut through the richness of the Parmesan sauce and complement the sage. Another excellent option is a Gavi, which offers floral aromas and a minerally finish that pairs well with the earthy and herbal tones of the dish. Either wine will enhance the festive dining experience.
Baked Rigatoni with Parmesan Cream and Fresh Herbs, An Impressive Pasta Dish That’s Simple to Prepare
Ingredients
- 40 g butter
- 50 g all-purpose flour
- 500 ml milk
- 1/2 teaspoon salt
- Ground black pepper to taste
- Ground nutmeg to taste
- 100 g Parmesan divided
- 2 tablespoons chopped fresh sage
- 500 g Rigatoni pasta
- 3 –4 tablespoons olive oil divided
- 100 g Mozzarella
Instructions
- Melt the butter in a non-stick saucepan over medium heat.
- Once the butter has melted, promptly 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, taking care to maintain a steady stream 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.
- Next, add 60 grams of finely grated Parmesan cheese and the fragrant sage leaves, folding them gently into the cream.
- Once fully incorporated, remove the saucepan from the heat and set it aside.
- In a separate pot, cook the rigatoni pasta according to the package instructions until it reaches an al dente texture, ensuring a slight firmness to the bite.
- Drain the pasta thoroughly, discarding the cooking water.
- 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, ensuring it is in a single layer.
- Preheat your oven to 180 °C (356 °F).
- Prepare a 22-centimeter springform pan (9-inch) by lining the bottom and sides with baking paper, then lightly brush the interior with a thin coat of olive oil. Position a round pastry cutter in the center of the mold, creating a designated space for the hole in the final pie.
- Carefully arrange the rigatoni vertically around the mold, standing them upright and filling the pan. Ensure the rigatoni are tightly packed together, creating a visually appealing pattern.
- Carefully pour the prepared Parmesan cream over the arranged rigatoni, taking care to ensure the cream fills the hollow spaces within each pasta tube.
- Once the oven has reached the desired temperature, place the assembled pie on the middle rack and bake for approximately 10 minutes.
- After the initial baking period, remove the pie from the oven and evenly cover the top with shredded mozzarella cheese. Sprinkle the remaining Parmesan cheese over the mozzarella, creating a delightful cheesy crust. 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.
- Once the baking process is complete, carefully remove the pie from the oven and allow it to cool slightly on a wire rack. Gently release the springform pan ring, revealing the beautifully crafted rigatoni pie.
- To serve, slice the pie into wedges, much like cutting a cake, and present it as an impressive and flavorful main course.
- Enjoy the delightful combination of perfectly cooked rigatoni, creamy Parmesan sauce, and melted cheese in every bite.
