IE 11 is not supported. For an optimal experience visit our site on another browser.

Rigatoni Pie with Vodka Sauce

Rigatoni Vodka Pie
Cook Time:
45 mins
Prep Time:
25 mins

Chef notes

If you and your family love baked pasta dishes like cheesy baked ziti and lasagna, this eye-catching pie is sure to be a new dinner favorite. While this cheesy, creamy recipe might look difficult to make, it couldn’t be easier. Standing the rigatoni up in a nine-inch springform pan with the sauce and cheese is the secret to giving this pasta bake a whole new look without it being any harder to pull together.

Feel free to make your own vodka sauce for this pie, or save time by picking up a couple of jars of store-bought vodka sauce. To make this pasta pie, spread ricotta on the bottom of a springform pan and garnish with plenty of grated Parmesan cheese. Next, arrange pre-cooked rigatoni standing on their ends in the pan until it’s completely filled. Pour the vodka sauce over the pasta before sprinkling the whole thing with more grated Parmesan cheese along with shredded mozzarella cheese. 

After 40 to 45 minutes, the result is a tall centerpiece that’s sure to have the whole dinner table talking. While it may be tempting to cut into the pie immediately, this is a dish that’s worth waiting just a little longer for. Allow the pie to cool for at least 10 to 15 minutes, which gives it a chance to set so you can slice it into clean wedges. 

As to what to serve with this rigatoni pie with, we think a simple green salad or Caesar salad is perfect, though a side of garlic bread wouldn’t hurt either. 


  • 1 pound rigatoni
  • 1/4 cup ricotta cheese
  • 1/2 cup Parmesan cheese, divided
  • 4 cups vodka sauce, store-bought or homemade
  • 8 ounces shredded mozzarella cheese
  • chopped fresh parsley, to garnish
  • chopped fresh basil, to garnish
Fulfilled by



Preheat oven to 375 F.


Bring a large pot of salted water to a boil. Cook the pasta for about 10 minutes, or until al dente.


While the pasta cooks, spread the ricotta on the bottom of a 9-inch springform pan with the back of a spoon. Sprinkle half of the Parmesan cheese on top of the ricotta. Set aside.


When the pasta is done, drain it and let it cool slightly.


In the pan, arrange the rigatoni standing on their ends until the pan is filled. Pour the vodka sauce over the pasta and spread it evenly over the top with the back of a spoon. Sprinkle the remaining Parmesan and mozzarella cheeses on top of the sauce.


Place a sheet of aluminum foil over the pan, doming it slightly to avoid the cheese. Bake for 35 minutes, or until the top becomes slightly brown and bubbly.


Remove the pie from the oven and let it cool for 10 to 15 minutes. Using a serrated knife, cut the pie into slices and serve immediately. Garnish with fresh parsley and basil.