Skillet Piped Rigatoni

(Recipe tweaked from Heather Cristo Cooks)


1 lb. rigatoni pasta

15 oz. ricotta cheese

8 oz. cream cheese

Kosher Salt

Fresh Black Pepper

5 cups marinara sauce (I like Ragu; any version can be used)

7-10 fresh basil leaves

1-1 1/4 cup finely shredded parmesan cheese


  1. Preheat the oven to 350 degrees.
  2. Bring large pot of salted water to a boil. Add rigatoni and cook to 2 minutes shy of al dente. Drain and set aside.
  3. In a medium bowl combine ricotta and cream cheese, stirring til well combined or use hand mixer. Season with kosher salt and black pepper.
  4. Put the cheese in a pastry bag of Ziploc and snip the end off. Pipe the room temperature cheese into the rigatoni noodles.
  5. Pour 2 cups of sauce on the bottom of a 10″ skillet. followed by the basil leaves.
  6. Line up the noodles in a circle; the shape of the skillet, one layer at a time.
  7. When all the noodles are in the pan pour the remaining sauce over the top of the noodles.
  8. Sprinkle parmesan of the top of the sauce and bake for about 15 minutes or until cheese is completely melted and browning.
  9. Serve hot w/ garlic bread!

Prep. Time: 20-30 minutes

Cooking Time: 25 minutes

I was in a rush when made this as I started dinner late due to having to do an interview w/ potential client so forgot to take at least the skillet view picture. I took this picture after starting in on my bowl so check back for updated pics at a later date as I will redo this recipe soon.



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