Pizza Rigatoni Pie Has To Be Seen To Be Believed

Yields: 6 servings

Prep Time: 25 mins

Total Time: 1 hour

Ingredients

• Kosher salt

• 12 oz.

  rigatoni

• 2 tbsp.

  extra-virgin olive oil, divided

• 1 1/2 c.

  shredded mozzarella, divided

• 1/2 c.

  freshly grated Parmesan, divided

• 2 c.

  ricotta

• 2

  eggs

• 2 tbsp.

  milk (preferably whole or 2%)

• Freshly ground black pepper

• 1

  (13-oz.) jar pizza sauce or marinara, divided

• 1/4 c.

  sliced pepperoni

• Freshly sliced basil, for garnish

Directions

1. Preheat oven to 400°. In a large pot of boiling salted water, cook rigatoni until just al dente according to package directions. Drain and rinse with cold water. Transfer to a large bowl. Add 1 tablespoon oil, ½ cup mozzarella, and ¼ cup Parmesan and stir to combine.

2. In a small bowl, stir together ricotta, eggs, and milk and season with salt and pepper.

3. Build pie: Wrap the bottom of a 9" springform pan with foil. Brush pan with remaining 1 tablespoon oil, then spread ¼ cup pizza sauce on bottom of pan. Stand rigatoni upright in pan, tightly packing it in to fill. Pour over ricotta mixture and spread with a spatula, pressing down to fill rigatoni. Spoon over remaining pizza sauce, creating an even layer. Top with remaining 1 cup mozzarella and ¼ cup Parmesan and pepperoni.

4. Place on a baking sheet and bake until deeply golden and bubbly, 30 minutes.

5. Garnish with basil before serving.

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