Rigatoni Pizza Pie

  • 25MINS
  • 25MINS
  • 330KCAL

When it's difficult to choose between pasta and pizza, we give you our slimming friendly Rigatoni Pizza Pie – great if you're calorie counting or following a plan like Weight Watchers!

Easy Peasy Rigatoni Pizza Pie pinchofnom.com
4

NutritionPer Serving

  • Calories330
  • Carbs37g
  • Protein18g
  • Fat1g
  • Saturates0.3g
  • Sugars2g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This Rigatoni Pizza Pie is slimming friendly and a fantastic choice for anyone counting calories or following a plan like Weight Watchers.

When you can’t decide between pasta and a pie, our Rigatoni Pizza Pie is the answer!  This is a great way to turn pasta into something much more exciting and it’s really adaptable based on whatever ingredients you have in your fridge.  

We’ve used mozzarella, peppers, mushrooms and tomato slices to top our Rigatoni Pizza Pie, but you can add whatever you’d like to recreate your favourite pizza flavour – just remember to adjust the nutritional values accordingly.

We love this Rigatoni Pizza Pie served with lots of veg or salad – it’s the perfect, comforting, filling meal!

What diets is this Rigatoni Pizza Pie suitable for?

This Rigatoni Pizza Pie recipe is suitable for vegetarians.

It can be made gluten free as long as you swap out the following ingredients for gluten free versions; 

  • Dried rigatoni pasta

You can also make this recipe suitable for dairy free diets by swapping out the following ingredients for dairy free alternatives;

  • Light mozzarella
  • Reduced fat cheddar

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Rigatoni Pizza Pie recipe?

  • You need to count 9 Points per portion of this Rigatoni Pizza Pie recipe if you’re on WW Green. 
  • You need to count 9 Points per portion of this Rigatoni Pizza Pie recipe if you’re on WW Blue.
  • You need to count 9 Points per portion of this Rigatoni Pizza Pie recipe if you’re on WW Purple.

Do you need any special ingredients to make Rigatoni Pizza Pie?

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This Rigatoni Pizza Pie is pretty easy to make and although takes a little bit of time to construct, it’s totally worth it!

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You’ll need a 24cm spring form tin like this one from Amazon.

How many calories are in this Rigatoni Pizza Pie?

There are 330 calories per portion in this Rigatoni Pizza Pie, which means it falls into our Everyday Light category. 

This Rigatoni Pizza Pie is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 160°C. Bring a large saucepan of water to the boil.

Step 2

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.

Step 3

Finely crush the garlic into a saucepan sprayed with Low calorie cooking spray and cook on a low heat for about 5 minutes, stirring frequently and being careful not to burn it.

Step 4

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.

Step 5

Meanwhile, finely chop the pepper and slice the mushrooms and tomato. Grate the cheddar cheese finely and tear the mozzarella into pieces.

Step 6

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!

Step 7

Top with the grated cheddar first, followed by the peppers, mushrooms and tomato slices, and finally the mozzarella.

Step 8

Cut into 4 wedges and serve with a salad!

What could I serve with this Rigatoni Pizza Pie?

This Rigatoni Pizza Pie works really well when served with any of the following accompaniments:

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How do you know when Rigatoni Pizza Pie is cooked?

You should bake this Rigatoni Pizza Pie for around 25 minutes or until the cheese is golden and crisp.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Rigatoni Pizza Pie in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Rigatoni Pizza Pie in the fridge for approximately 3 days or so. 

Can I freeze Rigatoni Pizza Pie?

Yes you can! 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.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

How do I reheat Rigatoni Pizza Pie?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

Our NEW cookbook Everyday Light is OUT NOW!

Rigatoni Pizza Pie

When it's difficult to choose between pasta and pizza, we give you our slimming friendly Rigatoni Pizza Pie - great if you're calorie counting or following a plan like Weight Watchers!
  • Prep Time
    25 MINS
  • Cook Time
    25 MINS
  • KCals 330
  • Carbs 37G
WW Points
  • 9 Green
  • 9 Blue
  • 9 Purple

Ingredients

  • 400 grams dried rigatoni pasta
  • 100 grams tomato passata
  • 4 cloves garlic
  • 1 tbsp dried oregano
  • 2 tbsp tomato puree
  • 140 grams reduced fat mozzarella
  • 80 grams reduced fat cheddar
  • ¼ red pepper
  • 2 chestnut mushrooms
  • 1 tomato
  • pinch granulated sweetener
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

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Instructions

  1. Preheat the oven to 160°C. Bring a large saucepan of water to the boil.
  2. 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.
  3. Finely crush the garlic into a saucepan sprayed with low calorie cooking spray and cook on a low heat for about 5 minutes, stirring frequently and being careful not to burn it.
  4. 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.
  5. Meanwhile, finely chop the pepper and slice the mushrooms and tomato. Grate the cheddar cheese finely and tear the mozzarella into pieces.
  6. Spray a 24cm spring form tin with low calorie cooking spray. 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!
  7. 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.
  8. 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 wedges and serve with a salad!

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Our NEW cookbook Everyday Light is OUT NOW!

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9 comments

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EveThursday 21st February 2019

Trying to think of what to replace the mushroom with as I hate mushroom but it looks good!

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