Hairy Bikers Rigatoni Pie pies

This Hairy Bikers-inspired rigatoni pie turns pasta and a rich beef and tomato sauce into a hearty, sliceable bake. The rigatoni stands upright beneath a golden cheese topping, with tender pasta and savoury sauce in every slice. It takes a little patience to assemble, but the method is straightforward enough for a beginner. Allow about 1 hour 35 minutes from start to finish, including resting time.

Ingredients

For the pasta

• 500g dried rigatoni
• Salt, for the cooking water
• 1 teaspoon olive oil, for greasing the tin
• 40g finely grated Parmesan, or a vegetarian hard cheese alternative

For the beef and tomato sauce

• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 garlic cloves, finely chopped
• 500g lean beef mince
• 2 tablespoons tomato purée
• 700g passata
• 1 teaspoon dried oregano
• ½ teaspoon salt, or to taste
• ¼ teaspoon freshly ground black pepper

For the topping

• 200g grated mozzarella
• 20g finely grated Parmesan, or a vegetarian hard cheese alternative
• 2 tablespoons chopped fresh basil, optional

How to Make Rigatoni Pie

• Prepare the oven and tin: Preheat the oven to 200°C or 180°C fan. Lightly grease a 23cm springform tin with 1 teaspoon olive oil and set it on a baking tray to catch any drips.
• Cook the pasta: Bring a large pan of salted water to the boil. Cook the rigatoni for 2 minutes less than the packet instructions, so it remains firm enough to stand upright. Drain, rinse briefly under cool water and drain well.
• Start the sauce: Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add the onion and cook for about 5 minutes until softened. Stir in the garlic and cook for 1 minute.
• Brown the beef: Add the mince and cook for 6 to 8 minutes, breaking it up with a spoon, until browned with no pink remaining. Carefully drain off excess fat if necessary.
• Simmer the sauce: Stir in the tomato purée, passata, oregano, salt and pepper. Simmer gently for 15 minutes, stirring occasionally, until slightly thickened but still loose enough to flow into the pasta tubes.
• Mix the pasta and cheese: Transfer the drained rigatoni to a large bowl and gently toss with 40g Parmesan. Let it cool just enough to handle.
• Assemble the pie: Spread a thin layer of sauce over the base of the tin. Stand the rigatoni upright in the tin, packing the tubes snugly without crushing them. Spoon the remaining sauce over the pasta, using the back of the spoon to press it gently into the tubes and gaps.
• Add the topping and bake: Scatter the mozzarella and remaining 20g Parmesan over the top. Bake for 25 to 30 minutes, until the sauce is bubbling and the cheese is golden.
• Cool and serve: Leave the pie in the tin for 15 minutes so it firms up. Run a knife around the edge, release the springform ring and sprinkle with basil, if using. Cut into wedges and serve warm.

Tips for the Best Rigatoni Pie

How do I stop the rigatoni from falling over?

Cook the pasta slightly under the recommended time and pack the tubes snugly into the tin. Tilting the tin while you arrange the first few rows can make the job easier.

How do I get the sauce inside the pasta?

Keep the mince finely broken up and avoid reducing the sauce until it is very thick. Spoon it over in batches, pressing gently with the back of a spoon so it settles into the tubes and gaps.

Why does my rigatoni pie fall apart when sliced?

The pie needs time to settle after baking. Rest it for at least 15 minutes before removing the tin ring, then use a sharp knife and a broad spatula to lift each slice.

Can I prevent the cheese from browning too quickly?

If the topping is golden before the sauce is bubbling, loosely cover the pie with foil for the rest of the baking time.

Serving Suggestions

• Serve with a crisp green salad and a sharp lemon dressing.
• Add garlic bread for a generous family meal.
• Pair with steamed broccoli or green beans.
• Offer extra grated Parmesan and fresh basil at the table.

Storage and Reheating

Room temperature

Do not leave the pie at room temperature for more than 2 hours. Cool leftovers promptly and transfer them to the refrigerator.

Refrigerator

Keep cooled slices in an airtight container for up to 3 days. Reheat until piping hot throughout, either covered in a 180°C oven or in the microwave. Reheat leftovers only once.

Freezing

Wrap cooled individual slices well and freeze in an airtight container for up to 3 months. Defrost overnight in the refrigerator, then reheat until piping hot throughout.

Nutrition

Approximate values per serving, based on 6 servings:

• Calories: 730 kcal
• Carbohydrates: 76g
• Protein: 48g
• Fat: 25g
• Saturated fat: 10g
• Sodium: 780mg

Nutrition values are estimates and will vary with the ingredients and brands used.

Frequently Asked Questions