Rigatoni Pizza Pie
When you can't 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!
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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!
When Canadian chef and author, Dennis Prescott joined us on our podcast, he challenged us to make a dish with his chosen ‘magic ingredient’ – mozzarella! We looove cheese, but it’s not exactly a slimming friendly option! Worry not however, as our Rigatoni Pizza Pie is super tasty and really cheesy, without all of the unnecessary, additional calories!
When you can’t decide between pasta and pizza, 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!
This recipe is featured in Episode 10 of our podcast ‘The Magic Ingredient’, you can listen here:
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.
Do you need any special ingredients to make Rigatoni Pizza Pie?
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.
A sharp knife is essential for finely chopping veggies, like this one on Amazon.
How many calories are in this Rigatoni Pizza Pie?
There are 493 calories per portion in this Rigatoni Pizza Pie, which means it falls into our Weekly Indulgence 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.
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 low calorie cooking spray 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, chopped tomatoes, tomato puree and herbs. Mix well, add a pinch of sweetener and turn the heat up until it starts to bubble or “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 and tear the mozzarella into pieces.
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!
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 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:
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.
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Rigatoni Pizza Pie
When you can't 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!
- KCals 493
- Carbs 73G
- Pre-heat 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 low calorie cooking spray 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, chopped tomatoes, tomato puree and herbs. Mix well, add a pinch of sweetener and turn the heat up until it starts to bubble or "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 and tear the mozzarella into pieces.
- 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!
- 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, mozzarella and finally the tomato slices.
- 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!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
We agreed with Slimming World to remove their trademarked terms from our website
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See what others have to say
HopeThursday 25th February 2021
I’ve added this recipe into my macro tracker and cut it down for 1 portion but I’m 150 calories out, do you know what I might be missing or getting wrong portion size?
HollyFriday 26th February 2021
Hi Hope, there are a lot of reasons that the calories can be different, different brands of ingredients can vary the calorie count substantially and the way ingredients are cooked can also alter the value. Unfortunately the apps available to the general public do not account for this. We understand that it can be frustrating that apps and websites might not match up to our calorie counts. However, the recipes have gone through a nutritionist and have been double & triple checked for accuracy. Have a look at this article HERE which explains how we work out nutritional information for our recipes, hope that helps!
JcThursday 14th January 2021
How much is the pie is one portion, please?
SharonThursday 14th January 2021
Hi Jc, one portion of the Rigatoni Pizza Pie contains 493 calories. Hope that helps and that you enjoy the recipe if you make it!
Linda PerryThursday 29th October 2020
Sorry meant penne rigatoni.
LisaFriday 30th October 2020
Hi Linda, it might take a little more time to get the pasta arranged with the slanty edge but if you pack it tightly, it should hold together and work. Please let us know how you get on.
Samantha Jayne GriffithsSaturday 24th October 2020
Just made it absolutely delicious collapsed when served but lovely👏👍👍
HollyMonday 26th October 2020
Hi Samantha, So glad you enjoyed this Rigatoni Pizza Pie, you really need to squeeze in as many of the pasta tubes as you can and squeeze extra ones in any gaps this will help keep it together and solid when you come to slice it up. Hope that helps!
STUARTThursday 21st May 2020
I’m going to make this on Saturday for our movie night
Sharon FitzpatrickThursday 21st May 2020
Hi Stuart, we’re so pleased to hear you making this on Saturday, hope you enjoy the pie and your movie!
EveThursday 21st February 2019
Trying to think of what to replace the mushroom with as I hate mushroom but it looks good!
anne purvesSunday 18th November 2018
Re Rigatoni Pizza Pie
Would love to try this as your recipes are delicious, but living here in Spain cant find orzo,any ideas what to use
EmmaSaturday 14th July 2018
Thanks for this lovely recipe. I tried it yesterday and it tastes great, but as soon as I cut the pie the pasta all disintegrated into a heap, rather than staying as a slice. What am I doing wrong?
HeidiFriday 16th October 2020
Just made this and looks fab but I found that I didn’t have enough pasta to fill the tin so I made a hole in the centre and filled with the sauce Looks 😋
HollyFriday 16th October 2020
Hey Heidi, so glad you enjoyed the recipe!
MarcelaMonday 2nd July 2018
Thanks for sharing!! I’ll be trying this recipe next weekend!! 🙂
Tracey IrelandTuesday 12th June 2018
Thinking of making this But adding mince or quorn Mince into the pasta before I add the tom sauce .
Should work has this been tried? Will let you know results Tracey Ireland
SharonFriday 8th June 2018
Im confused….does this mean you’re using 4 portions of hexA?
PaulaSunday 3rd June 2018
Just got this in the oven now. Hope it turns out ok can’t wait to try this.
JeaWednesday 23rd May 2018
Made this tonight and it was amazing loved it hope to see more fab food ideas
EllieSaturday 19th May 2018
Is this recipe missing a step? Do you just add the tomato mix and cheese onto the top of the pasta?
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