Rigatoni Pie

Prep 18 min


Cook 57 min


Ready in 75 min

This surprisingly simple recipe yields beautiful results thanks to the Large Round Baker.


  • 5 qts. (5 L) water
  • 2 tbsp (30 mL) salt
  • 1 lb. (450 g) rigatoni
  • 1 pkg precooked chicken sausage
  • 1 jar (645 mL) marinara sauce
  • 4 oz. (125 g) mozzarella cheese (1 cup/250 mL grated)


  1. Preheat the oven to 375°F (190°C).

  2. Bring the water to a boil in the Multipot. Add the salt and rigatoni and cook according to the package directions; drain.

  3. Meanwhile, slice the sausages in half crosswise. Grate the cheese with the Microplane® Adjustable Coarse Grater. Arrange the rigatoni standing up in the Large Round Baker, filling in with the sausage.

  4. Pour the sauce over the pasta. Cover the baker with foil and bake for 30 minutes. Uncover, top with grated cheese, and bake for an additional 15 minutes.


  • 8  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 390, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 50 mg, Sodium 850 mg, Carbohydrate 51 g, Fiber 4 g, Sugars 8 g, Protein 19 g

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