Melty Mashup Pizza Pot Pie Rigatoni (Print Version)

Bubbly rigatoni layered with pizza toppings under golden pastry crust. Cheesy, savory comfort food fusion.

# What You’ll Need:

→ Pasta

01 - 1 pound rigatoni pasta
02 - Kosher salt, for boiling water

→ Sauce

03 - 2 tablespoons olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 28 ounces crushed tomatoes
07 - 2 tablespoons tomato paste
08 - 2 teaspoons dried oregano
09 - 1 teaspoon dried basil
10 - 1/2 teaspoon crushed red pepper flakes, optional
11 - Kosher salt and freshly ground black pepper, to taste

→ Cheese

12 - 2 1/2 cups shredded mozzarella cheese
13 - 3/4 cup grated parmesan cheese
14 - 1 cup ricotta cheese

→ Pizza Toppings

15 - 3.5 ounces sliced pepperoni or vegetarian pepperoni
16 - 1 small green bell pepper, diced
17 - 3.5 ounces sliced black olives
18 - 3.5 ounces sliced mushrooms

→ Pot Pie Topping

19 - 1 sheet refrigerated pizza dough or puff pastry
20 - 1 large egg, beaten

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a large casserole dish approximately 9x13 inches.
02 - Boil rigatoni in a large pot of salted water until al dente. Drain thoroughly and set aside.
03 - In a large skillet over medium heat, warm olive oil. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and sauté for 1 minute.
04 - Add crushed tomatoes, tomato paste, oregano, basil, and optional red pepper flakes. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
05 - Return drained rigatoni to the pasta pot. Mix in tomato sauce, half of the mozzarella, and half of the parmesan cheese. Toss to combine evenly.
06 - Spread half of the pasta mixture in the prepared casserole dish. Dot half the ricotta over the pasta. Scatter half the pepperoni, bell pepper, olives, and mushrooms. Sprinkle half the remaining mozzarella and parmesan cheese. Repeat layers with remaining ingredients.
07 - Roll out refrigerated pizza dough or puff pastry to fit the top of the casserole. Place over the filling and press edges to seal. Cut a few slits in the pastry to allow steam to escape.
08 - Brush the pastry with beaten egg. Bake for 25 to 30 minutes, or until the crust is golden and the filling is bubbling.
09 - Remove from oven and let stand for 10 minutes before serving.

# Additional Tips::

01 -
  • Easy to customize with your favorite pizza toppings
  • Crowd-pleasing for both kids and adults
  • Vegetarian adaptable
  • Can be made ahead and baked later
  • Gooey cheese pull in every bite
02 -
  • Rich cheesy sauce keeps the pasta moist under the crust
  • Works for weeknights, special occasions, or potlucks
  • Leftovers reheat well without losing their texture
03 -
  • Use convection bake if your oven has it for an extra crisp topping
  • Shred your own mozzarella from a block for superior melt
  • Let the pie rest before serving to keep the slices neat and gooey not runny

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