Melty Mashup Pizza Pot Pie Rigatoni

This melty mashup pizza pot pie rigatoni is pure baked comfort with layers of cheesy pasta, robust pizza sauce, plenty of toppings, and a golden crust. It is my go-to when the whole family craves both pasta night and pizza night but wants something a bit more special than the usual. The fun reveal of breaking through the lid and digging out bubbling rigatoni ensures smiles every time.

I first tried this mashup for a family movie night and it quickly became our most requested cuddle-up dinner. It feels playful yet totally satisfying.

Ingredients

• Rigatoni: Brings great bite and soaks up flavorful sauce
• Salt: Accentuates the pasta and sauce
• Olive oil: Gives the sauce richness and helps sauté aromatics
• Yellow onion: Forms the aromatic flavor base
• Garlic: Adds warmth and classic Italian depth
• Crushed tomatoes: Create a thick, tangy sauce
• Tomato paste: Intensifies the tomato flavor
• Dried oregano and basil: Make the sauce unmistakably pizza-inspired
• Red pepper flakes: Offer a subtle heat but you can skip if desired
• Black pepper: Balances and enhances all the other flavors
• Shredded mozzarella cheese: Creates amazing melty texture
• Grated parmesan cheese: Adds sharpness and saltiness
• Ricotta cheese: Brings creamy pockets throughout the bake
• Sliced pepperoni: Delivers smoky savor or use a plant-based version
• Green bell pepper: Gives sweetness and a bit of crunch
• Sliced black olives: Offer briny, classic pizza notes
• Sliced mushrooms: Add earthiness and meaty texture
• Refrigerated pizza dough or puff pastry: Forms that golden lid
• Egg: For the egg wash guarantees a shiny and crisp finish

Instructions

Prep the Oven and Dish:

Set your oven to 200°C or 400°F. Grease a large ovenproof casserole dish to prevent sticking and help crisp the crust.

Cook the Rigatoni:

In a large pot of well-salted boiling water, cook the rigatoni until just al dente. This keeps the pasta from getting mushy as it bakes. Drain and set aside.

Build the Sauce:

Heat olive oil in a large skillet over medium heat. Sauté chopped onion for three to four minutes until soft and fragrant. Add minced garlic and cook for another minute until everything is golden.

Simmer the Sauce:

Pour in the crushed tomatoes and tomato paste then sprinkle in oregano, basil, and red pepper flakes if using. Season with salt and black pepper. Let this simmer for ten minutes stirring every so often until the sauce thickens and the flavors meld.

Mix Pasta and Sauce:

Return the drained rigatoni to its pot. Pour in the simmered sauce. Add half the mozzarella and half the parmesan. Mix until each noodle is coated and cheesy.

Layer and Fill:

Spread half of the sauced pasta into the casserole. Dot with half of the ricotta for creamy pockets. Sprinkle half of the pepperoni, bell pepper, olives, and mushrooms then scatter half of the remaining mozzarella and parmesan. Repeat with all remaining pasta, ricotta, toppings, and cheese for two delicious layers.

Top with Dough or Pastry:

Roll out your pizza dough or puff pastry so it fits the top of the casserole. Drape it gently over the filling pressing the edges to seal so the cheesy filling stays put. Use a knife to cut a few small slits for steam vents.

Egg Wash and Bake:

Brush the entire crust with beaten egg. This helps promote deep color and crispness. Place the casserole into the oven and bake for twenty five to thirty minutes until the topping is golden and the filling is bubbly all the way through.

Rest and Serve:

Allow your creation to rest for about ten minutes. This ensures cleaner slices and less risk of burning your tongue when you dig in.

Ricotta cheese is my favorite part of this dish. Those little creamy clouds hidden inside each slice remind me of digging into baked ziti at my grandmother’s table. My family always fights over the corners where there is the most golden crust.

Storage Tips

Let leftovers cool to room temperature before covering and refrigerating. You can keep it for up to four days. Reheat gently in a low oven to get the crust crispy again. For quick lunches microwave individual portions though the crust will be softer.

Ingredient Substitutions

Swap in penne or ziti if you do not have rigatoni. Use any combination of pizza toppings you love such as sun-dried tomatoes spinach or a sprinkle of jalapeno for extra heat. If you want to make it vegan use plant-based cheeses and dough omitting the egg wash.

Serving Suggestions

Serve big spoonfuls topped with a little more parmesan and some fresh basil leaves for color. Pair with a crisp green salad and a glass of robust red wine. Garlic bread works great for those who want even more comfort.

Cultural Context

This recipe was inspired by those bubbling casseroles you find in homey Italian-American pizzerias but with the crowd-pleasing drama of a pot pie. The blend of pizza and pasta brings together two beloved comfort foods in one unforgettable bake.

Seasonal Adaptations

Cherry tomatoes can replace canned in summer for a fresher flavor. In winter add sautéed spinach or roasted butternut squash. Try smoked provolone in the cheese blend for a heartier cold-weather version.

Success Stories

Friends ask for this at every birthday dinner because everyone wants a bit of everything pasta cheese pizza and pie in one slice. We even made it for game day last year and the whole casserole was gone before halftime.

Freezer Meal Conversion

Assemble the casserole up to the point before adding the dough topping. Cool completely then cover tightly and freeze for up to two months. When ready to eat add the dough lid and bake straight from frozen adding about ten extra minutes to the bake time.

This family favorite mashup combines the best of pizza and pasta, perfect for game night or cozy weekends. Make it once and you’ll want to create a new tradition.

Common Recipe Questions

→ How do I make this dish vegetarian?

Simply omit the pepperoni or use vegetarian alternatives. The dish remains flavorful with all the cheeses and veggies.

→ Can I use different pizza toppings?

Absolutely! Add jalapeños, cooked sausage, or fresh basil for a personalized touch. Mix and match your favorite toppings.

→ What type of cheese works best?

Use a blend of mozzarella, parmesan, and ricotta for the best melt and flavor. You can also add provolone or fontina if desired.

→ Is homemade dough required for the crust?

No, store-bought pizza dough or puff pastry works well and saves time. Roll it to fit your casserole for easy assembly.

→ How can I serve this dish?

Let it rest so layers set before slicing. Serve warm with a green salad and, optionally, a robust red wine like Chianti.

→ How do I prevent a soggy crust?

Ensure steam can vent using small slits. Bake until the crust is golden and the filling bubbles for the best texture.