For the days when it can be difficult to choose between pasta and pizza, we give you the Rigatoni Pizza Pie – low in Syns, points and calories!
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
This Rigatoni Pizza Pie a great way to turn pasta into something more exciting, and really adaptable for whatever you’ve got in your fridge. You can add loads of different speed foods to it too – why not take a look at our Slimming World Speed Food List?
We’ve got some other tasty pasta bake recipes in our Top Slimming World Pasta Bake Recipes round up!
This Rigatoni Pizza Pie works really well with this Syn Free Coleslaw!
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What do I need to make this Rigatoni Pizza Pie?
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This Rigatoni Pizza Pie is pretty easy to make, and though takes a little bit of time to construct, it’s totally worth it!
You can use this tin to make our Enchilada Lasagne!
How many Syns are in this Rigatoni Pizza Pie?
This Rigatoni Pizza Pie is Syn Free if you use one of your Healthy Extra A allowances. If not using one of your HEA’s then it works out at 6 Syns per portion.
You can top this with any of your favourite pizza toppings, just remember to Syn whatever you use accordingly!
If you fancy a more conventional pizza, why not try this Dominos Fakeaway Pepperoni Passion Pizza!
How Weight Watchers friendly is this Rigatoni Pizza Pie recipe?
Pasta is always tricky to keep low in points, but this Rigatoni Pizza Pie is 8 Smart Points per portion – it’s super filling and will keep you satisfied!
You can serve it with loads of veg or salad, you’ll love it!!
How many Calories are in this Rigatoni Pizza Pie?
This Rigatoni Pizza Pie has less than 400 calories per portion! With all the cheesy, gooey topping of pizza, and the filling power of pasta!
You can top it with whatever pizza toppings you enjoy – just remember to adjust the calories accordingly.
Can I freeze this Rigatoni Pizza Pie?
This recipe can be frozen, but please remember to do the following;
– Freeze it as soon as it is cold enough
– Use a container or bag that is suitable for freezing.
– Defrost thoroughly before reheating.
Make sure it’s piping hot before serving!
How do I make this Rigatoni Pizza Pie?
Preheat the oven to 160°C. Bring a large saucepan of water to the boil.
Once the water is boiling, add the rigatoni pasta. Cook for 6 minutes – the pasta won’t be cooked through but it will finish cooking in the oven. Set aside.
Finely crush the garlic into a saucepan sprayed with Frylight and cook on a low heat for about 5 minutes, stirring frequently and being careful not to burn it.
Keeping the heat low, add the passata, tomato puree and herbs. Mix well, add a pinch of sweetener and turn the heat up until it starts to “blip”. Leave to reduce for 15 minutes on a moderate heat, stirring occasionally.
Meanwhile, finely chop the pepper and slice the mushrooms and tomato. Grate the cheddar cheese finely and tear the mozzarella into pieces.
Spray a 24cm spring form tin with Frylight. Place the rigatoni pasta tubes upright into the tin – it’s best to start at one side of the tin and work across as this keeps them more upright.
Once the tin is full, squeeze as many tubes of pasta into the gaps as possible – you’ll be surprised how many you can fit in!
Once the tin is full of the rigatoni, pour over the tomato sauce and spread over the top of the pasta.
Top with the grated cheddar first, followed by the peppers, mushrooms and tomato slices, and finally the mozzarella.
Bake in the oven for around 25 minutes until the cheese is golden. Remove from the oven and run a knife around the edge before unclipping the tin to remove the outer ring.
Cut into 4 wedges and serve with a salad!
Like this Rigatoni Pizza Pie? Why not try some more of our Italian recipes?
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We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available for pre-order!! The book will feature 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use! Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing. The book will be released on the 21st March 2019, and if you pre order now you won’t be charged until it’s released.
Pre-Order Our Cookbook Now!
We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available for pre-order!!
The book will feature 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use!
Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing.
The book will be released on the 21st March 2019, and if you pre order now you won’t be charged until it’s released.Check out our cookbook page for more information!