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–+ servings

Baked Pasta Pie with Tomato and Basil

A cheesy baked pasta “pie” layered with marinara, fresh basil, and tomatoes, then baked in a springform pan until golden and sliceable—perfect for easy weeknight dinners.
Amanda
Prep Time 25 minutes
Cook Time 35 minutes
Rest 15 minutes
Total Time 1 hour 15 minutes
Serving Size 8 slices

Equipment

  • Large pot
  • Colander
  • 9-inch springform pan (or deep pie dish)
  • Large mixing bowl
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cheese grater
  • Cutting board and sharp knife
  • Aluminum foil

Ingredients

  • 1 lb penne or rigatoni pasta can substitute spaghetti; cook al dente
  • salt for pasta water
  • 2 tbsp olive oil
  • 2 large eggs lightly beaten (helps the pasta set)
  • 1/2 cup grated Parmesan cheese for binding the pasta crust
  • 1 1/2 cups ricotta cheese
  • 3 cups marinara sauce store-bought or homemade
  • 1 cup heavy cream
  • 3 cloves garlic minced
  • 1/4 cup green onion chopped
  • 1 cup fresh basil leaves chopped, plus more for garnish
  • 2 medium tomatoes thinly sliced (optional but recommended)
  • 2 cups shredded mozzarella cheese for filling
  • 1 cup shredded provolone cheese
  • 1 cup grated Parmesan cheese for filling and topping
  • 1/2 cup grated Romano cheese
  • 1 cup shredded mozzarella cheese for topping
  • black pepper to taste

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9-inch springform pan (or deep pie dish) and set on a baking sheet for easy handling.
  • Bring a large pot of well-salted water to a boil. Cook pasta until just al dente (about 2 minutes less than package directions). Drain well and return to the pot.
  • While the pasta is still warm, toss with olive oil, beaten eggs, and 1/2 cup grated Parmesan until evenly coated.
  • Press the pasta mixture firmly into the prepared pan, packing it tightly up the sides and across the bottom to form a “crust.”
  • Stir marinara, heavy cream, minced garlic, chopped green onion, chopped basil, and a few grinds of black pepper together. Spread ricotta over the pasta crust, then spoon the sauce mixture over the ricotta.
  • If using, layer sliced tomatoes over the sauce. Sprinkle on 2 cups mozzarella, provolone, Parmesan, and Romano in an even layer. Finish with the remaining 1 cup mozzarella.
  • Cover loosely with foil and bake 20 minutes. Remove foil and bake 15 more minutes, or until bubbling and the top is golden in spots.
  • Remove from oven and let rest for 15 minutes to set. Unmold if using a springform pan, garnish with more basil, slice, and serve.

Notes

Make-ahead: Assemble up to 1 day ahead, cover, and refrigerate; add 5–10 minutes to bake time if cold. Storage: Refrigerate leftovers in an airtight container up to 4 days. Reheat slices in the oven or air fryer for crisp edges. Tips: Don’t overcook the pasta; it finishes in the oven. Fresh basil added at the end keeps the flavor bright.

Nutrition

Calories: 750kcal | Protein: 32g | Saturated Fat: 22g | Cholesterol: 120mg | Sodium: 1100mg