5 Reviews

Love this idea made it and everyone when wild for it. Made one change sprayed olive oil on the spring pan and sprinkled bread crumbs around the pan. Did not stick at all. Found it easy to put the pasta in when I tilted the pan up so easy.

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jtazzy2002 March 16, 2016

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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ClarkeCC December 05, 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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Sibyl E. April 22, 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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MichelleOnTheLake April 19, 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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Marie Nixon April 11, 2009
Rigatoni Pasta Pie (Martha Stewart)