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Home » Recipes » Baked Pasta Recipes

Published: Jan 23, 2022 · Modified: Sep 20, 2022 by Jacqui

Pasta Pie with Pastry Rigatoni Pasticciati


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Rigatoni pasticciati is a hearty and filling pasta pie with pastry from Trentino Alto-Adige in Northern Italy. It’s made with rigatoni, meat ragu, sautéed mushrooms and grated cheese all inside a shortcrust pastry case. A fabulous way to use up leftover ragu or Bolognese!

pasta pie with pastry rigatoni pasticciati

I came across this rigatoni pasticciati in a cookbook of recipes from Trentino-Alto Adige. It reminded me of a slightly similar recipe from the same region which is also great for using up leftover ragu. Pasta all Pastora contains ragu and mushrooms as well as peas, ham and cream. It isn’t baked or wrapped in pastry like this pasta pie but is just as delicious.

Pasta pie with pastry rigatoni pasticciati

Both these recipes come from the beautiful mountainous region where Italy borders with Austria. The food there is much influenced by Austrian and German cuisine and includes the kind of hearty dishes you’d expect in the mountains. You can read more about the region in my Trentino-Alto Adige post.

My Italian cookbook with recipes from Trentino-Alto Adige

What's the difference between pasticcio, pasticciata and timballo?

In Italian, the word pasticciata in culinary use is defined as food that has been dressed with butter, cheese and sauce (often meat sauce) and then baked. So, you can find pasta pasticciata, polenta pasticciata, lasagne pasticciate and rigatoni pasticciati etc. Notice that the end of the adjective changes depending on the word it’s describing.

The word pasticcio is often used in the same way as pasticciata to describe baked pasta dishes. However, many pasticcio recipes also include béchamel. For example, pasticcio di radicchio, a lasagna from here in Veneto made with Italian chicory.

Pasta pie with pastry rigatoni pasticciati

Italians sometimes make both pasticcio and pasticciata with pastry encasing or just covering the pasta mixed with sauce. Baked pasta encased in pastry is also often called a timballo in Southern Italy!

It’s confusing, right? There doesn’t seem to be any particular rule that dictates the exact ingredients of pasta pasticciata, pasticcio or timballo. What all these dishes do share is that they are all baked in the oven! And, are all seriously tasty, of course!

All the ingredients for pasta pie with pastry on wooden board
Step 1 Gather all your ingredients.

Other pasta pie with pastry recipes.

Many regions or provinces have their own traditional baked pasta pie with pastry. Each may have a different name as I explained above. In some of these, the ‘pastry’ is bread dough.

Pasticcio di Noto is a pasta pie made with bread dough from Sicily, pasticcio Ferrarese is a pasta pie from Ferrara made with white ragu and béchamel encased in pie pastry and a timballo di maccheroni from Naples can be with or without pastry. Sometimes it’s wrapped in eggplant instead like in my parmigiana timballo.

Step 2 Start with the ragu. Sauté the chopped veggies in olive oil then add the ground meat.

Ingredients for this pasta pie with pastry.

For this pasta pie from Trentino Alto-Adige you need 4 components: the pastry, the ragu, the mushrooms and the pasta. I used store bought shortcrust pastry (pie dough). You can make your own or use puff pastry instead.

Step 3 When the meat has browned add tomato paste, passata, seasoning and bay leaves. Simmer for 1 hour.

This recipe is a great way to use up leftover ragu or Bolognese. I made the ragu from scratch as I didn’t have any leftover. The recipe is below. But, I made extra, so I had some to freeze and use another time. Whenever I make ragu, it’s nearly always a cook once eat twice job. There are many other pasta recipes with ragu and having it ready means you can have dinner on the table in no time at all!

Step 4 Clean the mushrooms and cut into pieces. Sauté in butter and olive oil with garlic.

You can use a variety of mushrooms in this recipe. I included King Oyster mushrooms (cardoncelli), cremini mushrooms, pioppini (poplar or chestnut mushrooms), oyster mushrooms and frozen porcini (ceps). Dried porcini are a good alternative to frozen. They will need to be soaked in warm water beforehand.

mixed mushrooms cooking in skillet with chopped parsley
Step 5 When the mushrooms have started to brown, add wine and parsley.

Finally, as per the recipe in my cookbook, I used rigatoni. This pasta is grooved pasta tubes very popular throughout Italy. My rigatoni was made by Armando, a pasta maker located near Naples in Campania. This company produces bronze extruded pasta made from 100% Italian wheat. Of course, you can use other brands of rigatoni or other pasta tubes such as penne, elicoidali or tortigliolini.

rigatoni from pasta makers Armando
Step 6 Cook the pasta al dente then drain and mix with the ragu.

First steps to making this pasta pie with pastry.

The first step to making this pasta pie with pastry is to make the ragu. Having ready leftover ragu will mean you can have this pie on the table much faster. For those that don’t, you can follow the ragu instructions below or make a classic Bolognese. A really good Italian ragu takes time to make. But, you can make it in advance, even a day or two before. Keep it in the fridge or freeze it.

sheet of shrotcrust pastry dough in round oven dish
Step 7 Grease an oven or pie dish with butter and line it with one pastry sheet.

The next step is to cook the mushrooms. First clean them and then cut into similar sized pieces so they will cook evenly together. Then, sauté the mushrooms in butter with wine, garlic and parsley.

rigatoni and ragu on the pastry lined dish
Step 8 Make a layer of pasta and ragu in the bottom of the pastry lined dish.

The third step is to cook the pasta al dente in boiling salted water. Be careful not to overcook the pasta as it will continue cooking in the oven and can become mushy if overcooked.  Once your pasta is cooked, drain it and mix it with the ragu.

Sautéed mushrooms in a layer on top of pasta and ragu inside pie.
Step 9 Add a layer of sautéed mushrooms on top of the pasta and ragu.

Assemble and bake your pasta pie with pastry.

You will need to use an oven proof dish that the pastry can cover generously. I bought circular sheets of pastry, so I used a round terracotta dish. If you have rectangular sheets, then use a rectangular oven dish. Butter the oven dish and place the first sheet of pastry inside it with the edges overlapping the sides of the dish.

pieces of butter and grated parmigiano on top of pasta pie filling
Step 10 Add pieces of butter and grated cheese. Repeat the layers.

Next, add a layer of pasta and ragu, then a layer of mushrooms and add some pieces of butter and a sprinkling of Parmigiano or grana cheese. Repeat with another layer of pasta and ragu, mushrooms and butter and cheese. My pie had 2 layers, but if you have a deeper dish and enough ingredients, you can add another layer of pasta and mushrooms.

shortcrust pastry sheet brushed with egg yolk covering the top of the pie.
Step 11 Place the second pastry sheet on top of the filling and seal the edges of both sheets together. Brush with egg yolk.

Finally, place your second pastry sheet over the top of the pie like a lid and then fold the edges of the two sheets together over the outer edge of the pie lid and press them together to seal it. (You may need to cut off excess dough before sealing).

pasta pie with pastry ready to go in the oven
Step 12 Pierce the lid of the pie with a knife or fork. Bake for 30 minutes until the top is golden.

Pierce the top of the pasta pie with a knife or fork a few times to allow steam to escape while it bakes. Then brush the top with egg yolk. Bake for about 30 minutes until the top is golden.

pasta pie with pastry rigatoni pasticciati

A great family meal!

Pasta pies with pastry are very popular in Italy on Sundays and holidays, as are other baked pasta dishes. Italians usually serve pasta in any form as a first course or primo, meaning there’s a main course after! But, of course, baked pasta also makes a great one plate meal and this rigatoni pasticciati is perfect for that. A generous portion is super filling, and the mushrooms make it extra nutritious too!

If you make this rigatoni pasticciati pasta pie with pastry, I’d love to hear how it turned out. Please do write a comment here on the blog, email me or post a comment on the Pasta Project Facebook page.

Your feedback is really appreciated!

Buon Appetito!

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Pasta Pie with Pastry
pasta pie with pastry

Pasta pie with pastry rigatoni pasticciati

Jacqui
Rigatoni pasticciati is a hearty and filling pasta pie with pastry from Trentino-Alto Adige in Northern Italy. This is a great family dish made with rigatoni, ragu, sautéed mushrooms and pastry. Perfect for using up leftover ragu or Bolognese.
5 from 12 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr 40 minutes mins
Course Main Course
Cuisine Italian, Northern Italy, Trentino-Alto Adige
Servings 6
Calories 672 kcal

Ingredients
  

  • 320 g rigatoni (11oz) or other pasta tubes
  • 2 shortcrust pastry dough sheets store-bought (pie dough)
  • 40 g butter (1.5 oz) for greasing dish and inside pie
  • 1 egg yolk
  • 50 g Parmigiano Reggiano or grana (2oz) grated

For the ragu

  • 400 g ground beef (14oz) or mixed beef and pork
  • 1-2 carrots finely chopped
  • 1 onion peeled and finely chopped
  • 1-2 celery stalks finely chopped
  • 2 tablespoon tomato concentrate (paste)
  • 500 g tomato passata (1.1lbs) or crushed/chopped tomatoes
  • 3 tablespoon extra virgin olive oil.
  • 1-2 bay leaves
  • salt for pasta and to taste
  • freshly ground black pepper to taste

For mushrooms

  • 200 g fresh mushrooms (7oz) cleaned and cut into pieces
  • 40 g dried porcini mushrooms ceps (1.5oz) soaked in warm water
  • 40 g butter (1.5oz)
  • 1 handful fresh parsley chopped
  • 1-2 garlic clove peeled and chopped
  • 1 tbsp extra virgin olive oil.
  • ½ glass white wine (2floz)

Instructions
 

Make the ragu

  • Peel the onion and wash the carrots and celery. Then chop them finely. I use a food processor
  • Heat the olive oil in a skillet or Dutch oven and add vegetables and cook until soft. Add the ground meat and brown it well.
  • Add the tomato paste and tomato pulp and a bit of water if it is too thick. Add a pinch of salt, some black pepper and 1-2 bay leaves, stir well. Then cover and let simmer for at least an hour.

Cook the mushrooms

  • If using dried porcini, soak them in warm water for 20-30 minutes first. Then drain them but keep a bit of the water to add to the sauce for a stronger porcini flavour! Clean the other mushrooms and cut into similar sized pieces for even cooking. Peel the garlic and chop finely. Wash the parsley and chop.
  • Heat 1tbsp of olive oil and 20g butter in a frying pan or skillet. Add the garlic and cook until it starts to soften. Add the mushrooms and continue cooking until they start to brown slightly. Add more butter if they start to dry out. When the mushrooms are almost cooked add the wine. Let the alcohol evaporate and then add the parsley. Add salt and black pepper to taste. Cook for another 5 minutes.

Cook the pasta

  • Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente as recommended on the packet. Drain the pasta. Add it to the ragu and mix the two together well.

Assemble your pasta pie

  • Grease the bottom and sides of your oven/pie dish with softened butter. Place one sheet of pastry dough over the dish and gently press it down to line the dish completely. You will need the pastry to overlap the edges a bit.
  • Next, make a layer of pasta and ragu inside the pie, then a layer of mushrooms and then add some pieces of butter and a sprinkling of Parmigiano or grana cheese. Repeat with another layer of pasta and ragu, then mushrooms and then butter and cheese. I made 2 layers, but if your dish is deeper and you have enough ingredients, you can add another layer of pasta and mushrooms.
  • Finally, cut off any excess pastry dough that overlaps the edge of your dish leaving just enough to fold it over the top after adding the pastry lid. Place your second pastry sheet on the top of the pie like a lid (you may need to cut it too) and then fold the edges of the two sheets together over the outer edge of the pie top and press them together to seal it.

Bake and serve

  • Before baking, pierce the top of the pasta pie with a knife or fork a few times to allow steam to escape while it bakes. Then brush the top with egg yolk. Bake for about 30 minutes in a preheated oven at 180°c (356°F) until the top is golden. Allow the pie to sit for 5 minutes before cutting into slices. Then serve and enjoy!
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Notes

This recipe makes enough for 6 regular servings or 4 large servings. You may have extra ragu, in which case freeze for later.

Nutrition

Calories: 672kcalCarbohydrates: 58gProtein: 26gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 114mgSodium: 349mgPotassium: 1016mgFiber: 5gSugar: 8gVitamin A: 2707IUVitamin C: 14mgCalcium: 159mgIron: 4mg
Keyword authentic Italian pasta recipe, pasta pie, ragu, rigatoni pie
Tried this recipe?Let us know how it was!

Other pasta pie recipes to check out!

  1. Neapolitan ricotta and pasta Easter pie
  2. Tagliolini pasta pie
  3. Baked Anelletti timballo

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If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools? All great prezzies for pasta lovers!


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Reader Interactions

Comments

    5 from 12 votes

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    Recipe Rating




  1. Donna says

    January 08, 2025 at 6:53 pm

    Jacqui, This recipe reminds me of a dish my Neapolitan Nonna used to make and I'm looking forward to trying it myself. About what size baking dish do you use?

    Reply
    • Jacqui says

      January 09, 2025 at 8:31 pm

      Hi Donna, I'm sure you'll enjoy this pasta pie. I haven't seen a Neapolitan version but will look for it. I used a 25cm diameter terracotta dish that was quite deep. It worked well with the size of the ready shortcrust (pie) pastry I used. Let me know if you try this recipe.

      Reply
  2. Dee says

    September 17, 2022 at 5:50 am

    I think this recipe looks astoundingly good! I have read thru it a couple of times, but cannot find what type of wine and how much to add in your recipe notes. Thanks so much for your reply

    Reply
    • Jacqui says

      September 20, 2022 at 9:16 am

      Hi Dee, it seems I had left out the wine info from the recipe ingredients. Thanks for pointing that out. It's a bit less than 1/2 glass (2 floz) of white wine which is added to the mushrooms. I've corrected the recipe. Yes this dish is really good and well worth making. Do let me know how it turns out if you make it.

      Reply
      • Dee says

        September 23, 2022 at 11:07 pm

        Thank you Jacqui!

        Reply
  3. Hayley Dhanecha says

    January 31, 2022 at 9:42 am

    Pasta, one of my favourite food that I eat almost every week. Never knew about pasta pie, definitely going to make this week, looks so tasty!

    Reply
  4. Tammy says

    January 31, 2022 at 2:27 am

    Oh this is so unique and it looks exquisite! I love when my mom would make spaghetti pie but this is taking pasta pies to a whole new level! I cannot wait to try it myself!

    Reply
  5. Sandhya Ramakrishnan says

    January 30, 2022 at 5:44 am

    That is a such a fun recipe to make and we all loved it. We love pasta and we love pies. This is the best of the both. I added more vegetables and loaded my pie.

    Reply
  6. Leesie Bruzzo says

    January 29, 2022 at 11:03 pm

    This recipe brought so many memories flooding back of days when my father foraged for mushrooms on our land in New York State. I was in charge of washing. I never knew the exact name but I'm certain they were pioppini/chestnut mushrooms! ☺️ Thank you for that. I love your cooking vessel and this dish looks phenomenal.

    Reply
  7. Katie Crenshaw says

    January 29, 2022 at 8:32 pm

    This pie makes the best comfort food. It is hearty and filling. The meat ragu is excellent in this.

    Reply
  8. Leslie says

    January 29, 2022 at 6:43 pm

    Your pie crust turned out so perfectly! This is the ultimate comfort food recipe!

    Reply
  9. Deborah says

    January 26, 2022 at 8:10 pm

    This looks so delicious. I tried making Timpano last Easter (and I forgot to grease my pan) so it stuck to it! Disaster of all disasters! And lesson learned the hard way. This looks much easier. Thanks for sharing!

    Reply
  10. Beth says

    January 26, 2022 at 5:24 pm

    What a hearty and warming baked pasta dish. I have a recipe for pastitsio, a Greek variation on the Italian, and was fascinated to learn more about the words. And that glorious crust!

    Reply
  11. Rebecca says

    January 26, 2022 at 7:35 am

    I had never heard of pasta pie until I saw this recipe, but any dish that combines my two favorite things must be good! I made it tonight to share with some friends and we all loved it! Thank you for a wonderful recipe.

    Reply
  12. Jessica says

    January 25, 2022 at 6:59 pm

    This dish is the epitome of comfort food. I love how filling and flavorful it is. And that crust So good!!!!

    Reply
  13. Amanda says

    January 25, 2022 at 5:13 am

    This baked pasta is such a wonderful dish! The flaky crust really makes it something special.

    Reply
  14. Marta says

    January 25, 2022 at 2:24 am

    This pasta pie combines my two favorite food groups: pasta and pastry, LOL! My entire family loved it. Even my kids who swear they hate mushrooms asked for seconds. This is definitely a repeat for me.

    Reply
  15. Bernice says

    January 24, 2022 at 9:46 pm

    This pie!! Oh, my gosh. What a labour of love...and your love for cooking really shows. I look forward to reading every new post. Your food is not only delicious but I love the story behind it, too.

    Reply

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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