If you’re looking for a show-stopping dish that’s equal parts comforting and impressive, this Baked Pasta Pie with Cellentani is the answer. With its golden, cheesy crust and layers of perfectly cooked pasta, this recipe is perfect for family dinners, potlucks, or even a cozy night in.
The unique spiral shape of cellentani pasta holds onto the rich sauce, ensuring every bite is bursting with flavor.
What Makes This Baked Pasta Pie Special?
This dish isn’t just another baked pasta—it’s a flavor-packed masterpiece that combines creamy cheese, savory sauce, and al dente pasta in a beautiful pie format. The layers of cellentani pasta, sauce, and cheese create a texture and taste that’s hard to resist.
Plus, it’s versatile enough to customize with your favorite ingredients.
Why Cellentani Pasta Works Perfectly
Cellentani, also known as cavatappi, is a corkscrew-shaped pasta that’s ideal for baked dishes. Its ridges and hollow center trap sauce and cheese, ensuring every bite is flavorful. If you can’t find cellentani, you can substitute with penne or fusilli, but the spiral shape of cellentani truly makes this dish stand out.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious baked pasta pie:
- 1 pound (450g) cellentani pasta
- 2 cups marinara sauce (homemade or store-bought)
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 cup ricotta cheese
- 1/2 pound (225g) ground beef or Italian sausage (optional)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Cheese Blend: The Secret to Creaminess
The combination of mozzarella, parmesan, and ricotta creates a creamy, gooey texture that’s irresistible. For a lighter version, you can use part-skim cheeses or substitute with vegan alternatives.
Step-by-Step Instructions
This recipe is straightforward but requires a bit of layering magic. Here’s how to make it:
Preparing the Cellentani Pasta
- Cook the cellentani pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until softened.
- If using meat, add the ground beef or Italian sausage to the skillet and cook until browned. Drain excess fat.
- Stir in the marinara sauce, oregano, basil, salt, and pepper. Simmer for 5 minutes.
Layering the Pie for Maximum Flavor
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked pasta with half of the sauce mixture.
- In a greased pie dish or springform pan, start layering:
- Spread a thin layer of sauce on the bottom.
- Add a layer of pasta.
- Dollop ricotta cheese over the pasta.
- Sprinkle mozzarella and parmesan cheese.
- Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
- Bake for 25–30 minutes, or until the top is golden and bubbly.
Tips for the Perfect Baked Pasta Pie
- Cook pasta al dente: It will continue to cook in the oven, so avoid overcooking it initially.
- Drain pasta well: Excess water can make the pie soggy.
- Let it rest: Allow the pie to cool for 10 minutes before slicing to help it set.
How to Avoid a Soggy Crust
To prevent a soggy bottom, you can pre-bake the crust for 5–10 minutes before adding the layers. Alternatively, use a springform pan for easy removal and a crispier edge.
Variations to Try
This recipe is highly customizable. Here are a few ideas:
Vegetarian Option
Skip the meat and add sautéed vegetables like spinach, mushrooms, or zucchini.
Spicy Twist with Chorizo
Replace the ground beef with chorizo and add a pinch of red pepper flakes for a spicy kick.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm individual slices in the microwave or oven until heated through.
FAQs About Baked Pasta Pie
Yes! Penne, fusilli, or rigatoni work well, but cellentani’s spiral shape is ideal for holding sauce.
The pie will stay fresh for up to 3 days when stored properly.
Related Recipes You’ll Love
If you enjoyed this recipe, you’ll love these other comforting dishes:
Comforting Baked Pasta Cellentani
Yearning for a classic baked option? Explore Comforting Baked Pasta Cellentani.
Cellentani with Spinach and Cheese
Want something packed with nutritious greens and melty cheese? Try our Cellentani with Spinach and Cheese.
Cheesy Baked Mexican Pasta with Cellentani
Craving a fusion take on baked pasta? Check out Cheesy Baked Mexican Pasta with Cellentani.
Baked Pasta Pie with Cellentani
Ingredients
- 1 pound 450g cellentani pasta
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 cup ricotta cheese
- 1/2 pound 225g ground beef or Italian sausage (optional)
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the cellentani pasta until al dente. Drain and set aside.
- In a skillet, heat olive oil and sauté onion and garlic. Add meat (if using) and cook until browned. Stir in marinara sauce and seasonings. Simmer for 5 minutes.
- In a greased pie dish, layer pasta, sauce, and cheeses. Repeat until all ingredients are used, finishing with cheese on top.
- Bake at 375°F (190°C) for 25–30 minutes, or until golden and bubbly.
- Let cool for 10 minutes, garnish with fresh herbs, and serve.
Notes
Tips for Success
- Cook pasta al dente: The pasta will continue to cook in the oven, so avoid overcooking it initially.
- Drain pasta well: Excess water can make the pie soggy. Let the pasta sit in the colander for a few minutes after draining.
- Let it rest: Allow the pie to cool for 10 minutes before slicing. This helps the layers set and makes it easier to serve.
Substitutions
- Pasta: If you can’t find cellentani, use penne, fusilli, or rigatoni.
- Cheese: Swap ricotta for cottage cheese or use a vegan cheese blend for a dairy-free version.
- Meat: Substitute ground beef with ground turkey, chicken, or plant-based meat alternatives.
Make-Ahead Instructions
- Prepare in advance: Assemble the pie up to a day ahead, cover tightly with plastic wrap, and refrigerate. Bake just before serving.
- Freeze for later: Wrap the unbaked pie in foil and freeze for up to 2 months. Thaw in the fridge overnight before baking.
Troubleshooting
- Soggy crust: Ensure the pasta is well-drained and avoid adding too much sauce. Pre-baking the crust for 5–10 minutes can also help.
- Dry pie: If the pie seems dry, add an extra 1/2 cup of marinara sauce or a splash of pasta water before baking.
Serving Suggestions
- Pair the baked pasta pie with a fresh green salad or garlic bread for a complete meal.
- Garnish with fresh basil or parsley for a pop of color and flavor.