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    You are in: Home / Recipes / Rigatoni Pasta Pie (Martha Stewart) Recipe
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    Rigatoni Pasta Pie (Martha Stewart)

    Average Rating:

    4 Total Reviews

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    • on December 05, 2009

      This was a fun and unusual presentation, albeit somewhat labor intensive. Instead of a tomato based sauce, I used Alfredo sauce, with spinach and shredded chicken breast mixed in.

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    • on April 22, 2009

      This was wonderful!!!! I tweaked it a little. I used my lagsana sauce. I use 2 jars of my favorite jar sauce, 1 can tomato paste, 1 can tomato sauce, and I added 2 lb. browned ground hamburger. I tossed the pasta with parm. and olive oil. Then mixed in the sauce, topped with shreaded parm., mozz., and provalone. Baked at 400 for 20 min.

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    • on April 19, 2009

      I added Italian seasoning in with the ground beef along with 1 whole onion, diced small, also! I didn't find it hard to make at all, and though it took a little time to line up the rigatoni, it was well worth the results when I presented it to my son and his girlfriend for dinner. It was excellent! We had Italian garlic bread and a nice salad to accompany the pie. We will surely have again!

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    • on April 11, 2009

      This recipe is very Martha Stewart - very pretty but very labor intensive. I doubled and probably almost tripled the amount of salt in the sauce. The only seasoning in the sauce is the garlic, black peper and the salt. I suggest using your favorite meat sauce. Not sure if I would go through all the trouble again. Maybe for some type of special occasion. Prep time is much longer than 10 minutes.

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    Nutritional Facts for Rigatoni Pasta Pie (Martha Stewart)

    Serving Size: 1 (344 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1072.6
    Calories from Fat 440
    Total Fat 48.9 g
    Saturated Fat 20.7 g
    Cholesterol 239.6 mg
    Sodium 1262.3 mg
    Total Carbohydrate 96.4 g
    Dietary Fiber 6.5 g
    Sugars 10.2 g
    Protein 61.0 g

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