Baked Pasta Pie with Cellentani
A show-stopping baked pasta pie featuring spiral cellentani pasta, layered with marinara sauce, ricotta, mozzarella, and parmesan cheese. Perfect for family dinners or special occasions.
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.