I think I will make it, but add or pipe some ricotta into the tubes of pasta either halfway first or half way after the brishimel sauce. Also ground dry garlic and some chives or basil and parsley on the cheese topping would be amazing extra taste boost.
I've made this in the past. The recipe I follow has me fill the tubes with cheese and sauce. Also, I didn't think this recipe was worth the extra effort involved.
ProTips: - Try lining the edge with very al dente lasagna noodles (without the ruffles) to hold the pie shape. - Get a piping bag and squirt the béchamel or even better ricotta manicotti filling inside each rigatoni pasta. - Use a more liquid sauce (vodka or marinara sauce) to fill the rigatoni pasta. The bolognese ragu was too thick to flow into the rigatoni. - Add seasoned Italian breadcrumbs with grated parmesan cheese or panko breadcrumbs on top. - Maybe cook it longer to get a caramelized or burnt edges, like baked ziti and lasagna.
If you want more sauce try this 1:After the béchamel i would drizzle some tomato sauce in, seasoned how ever you wish. Then topping with the ragu sauce. 2: Or you can try a layer of ragu under the noodles then following the recipe.
I wonder if it might hold its form better if you were to layer some amounts of shredded mozz in with the pasta, as you were placing it into the pan? Also if you were to put some on the bottom of the pan that could melt and crispify and essentially be the "crust" to the pie... either way, looks delicious.
Long time fan, first time “know it all” 🤣 Your white sauce looks amazing just like all of your recipes. But it’s a Mornay sauce if you add cheese, no longer a Béchamel. Can’t wait to try this one too! Especially like the pesto in the sauce. Can’t go wrong!
I feel like Sam is missing a market here. Making these TikTok recipes and then bringing the “grumpy old chef” would be hilarious. “Yeah it’s good but it took forever and it’s just baked ziti mixed with an arts and crafts project!” 😂
Made this last night for guests. Followed Sam instructions to the letter. FABULOUS! Turned out perfect - no need to change anything next time (Which will be soon as this one is a keeper). Fed six adults with two servings leftover. Well done Mr. Sam. Love the show.
Wouldn’t it be better if you layer some parmesan and mozzarella or ricotta as a base, and then layer the pesto bechamel, and top layer the ragu, and then add the rigatoni in, and finally top with parmesan? This way each tube is completely filled with sauces, and will be held together after baking…
@@kevinv7178 of course you can add or change recipe in many ways as many people have commented. My comment was just an opinion that the recipe as it is in original form is not appealing to me.
Sam I think it'd be cool to see you bridge multiple cuisines (cultural references like American, Hispanic, Italian, Korean, etc.) in 1 burrito.. Use your thinker and create something for us that just works!
any one who makes southern gravy will know you can add all the cold liquid at once to the butter / flour mixture with no clumping as long as you are stirring vigorously. saves a little time and makes you look like a magician!!
I did the recipe yesterday and it was delicious! The pesto bechamel is a great idea even for plain pasta dish. Every bite was great, thanks STCG. And it is not necessary to fill up each rig, the entire batch fit perfectly to give the taste and the texture to make it delicious. Just folow the recipe and you will be happy!!!
This is interesting but for me a lot of work. I'm quite happy with Marcella Hazan's traditional recipe for this, where equal parts of balsamella and ragu are stirred with the rigatoni then baked in a casserole dish with a light topping of grated Parmesan.
If I made this, I'd use a piping bag with a large open cap and first pipe in the meat sauce until each individual rigatoni was half full. Then add the white sauce on top with a piping bag. Finally, top them off with a collage of the two sauces over the top and finally cover with the mozzarella.
Been making this Rigatoni Pie for over a decade. But I make a ricotta, egg, parm mixture and pipe it into each noodle. Then your sauce and meat and top with cheese.
I would have piped the filling into the pasta, covered the pasta with the Bechamel sauce,and topped the whole thing with Parmesan-regiano cheese and Fresh Mozzarella!
Lasagna is great but people sleep on Pasta Al Forno (literal translation to “oven pasta”). It is not as TikTok friendly but make a lasagna as you would, and instead of using lasagna noodles, layer packed cooked penne. It gives a much more even distribution of sauce to pasta and when done correctly will resemble a lasagna
There's another way of making a bechamel. Put all the ingredients into a pay, bring up to the heat whilst stiring. Then season. Search for all in one bechamel. Even though I was taught the other way, it works and you don't have to worry so much about how much milk you add and when to avoid lumps. On the pan build. Put the red sauce in the bottom. Then stick in the rigatoni. Then top with the sauce. I think the layers work better that way. Plus when you push in the rigatoni, they fill up from the bottom. The inverse of your build.
I've seen this years ago and wanted to make and never have. This looks good. May experiment in the steps though. Cheese on bottom, then some ragu, then sauce. Then stand pasta up, then top with more ragu/ Bake and add more cheese on top.
I"ve made this but making sure the meat filling and sauce are getting in and between the pasta. When you cut it, the slices are full of sauce and meat!
Hmmm could be correct. All but I just thought ... Sure they'll stick to each other but will they also stick good to the side of the quick release pin and then all fall apart when you on spring it? 🤔 More oil on the sides of the pan! 😅
Looks good, but basically it seems like it's for the initial presentation. Since it falls apart when eating. I'd probably just toss the rigatoni with the bechamel and cover with the sauce and cheese in a baking dish. Same result probably.
Sam's the man! My husband and I love your videos! Greetings from the lower mainland! 🇨🇦 I'm making this for dinner. Maybe I'll get some action tonight! 😂
Are you sure you like it? The end product has a lot of bare unsauced pasta. Some versions of it have you toss the pasta with like butter, olive oil and parm, but it still ends up pretty dry. It's not like pizza or focaccia dough that's really airy and moist. I don't think it's worth the effort unless you're trying to make something pretty, and even then I'd want to serve a wedge of it on top of extra reserved sauce.
Maybe if you could take the time to let the meat cool down and then mix with some of the cheese sauce and individually fill those pasta condoms with the mixture and finally finish it with more beschamel, mozzarella and Parmesan before throwing in the oven, then and only then would you have something amazing.
This is amazing and I’m going to make it but I’m going to get piping bags and pipe the béchamel and ragu into the tubes. After all, you had left overs. If you do it first then good!
DISH SUGGESTION. One of my all time favorite limited time pastas from Olive Garden was... I think... stuffed ziti frittas?? It was basically ziti pasta that was stuffed with a cheese blend and then the pasta was breaded and fried. I used to order it with their classic meat sauce and fried shrimp. I attempted to make the ziti pasta on my own once, but it didn't work out. I would love to see if you could recreate it and how to do it! I tried cooking the pasta, then standing them upright in a dish like you did in this video, then put them in the freezer for an hour or so to stiffen them up. Then made a cheese blend and used a ziploc bag a piping bag, and squeezed the cheese in each noodle... this was time consuming and tedious. Then I froze them again and then tried breading them and frying them... but it didn't turn out anything like Olive Gardens version.. lol.
@@vodkatonic814 I assumed the noodles were par cooked and cut to fit the pan. 🤷 To make a pie like this, with whole angel hair, you would need about 10 lbs of pasta. Probably enough for 30-40 people.
Sam, I am so glad I first learned about you from the outburst with Kathy Lee when Howard Stern spoke to you on the phone about it. It was great, then I found you on PBS and now I can't get enough from your RUclips channel. You definitely put in the work 🙂
Seems like a ton of work just to collapse when serving. I'm just going to pour bechamel and that ragu over pasta and call it dinner. And it's gonna be delicious. Thanks for another great video, gentlemen!
I’m not sure what the point of this is? Why can’t I just throw in the pasta in a bowl like normal and cover in sauce and bake? Is it literally just for the gram?
Ahh yes the trusty rigatoni pie! A classic in the food youtube archives. I like the béchamel and pork ragu upgrades, great job on this one 👏
Another comparison video for you? 😂
i love u david!!!!
I think I will make it, but add or pipe some ricotta into the tubes of pasta either halfway first or half way after the brishimel sauce. Also ground dry garlic and some chives or basil and parsley on the cheese topping would be amazing extra taste boost.
I've made this in the past. The recipe I follow has me fill the tubes with cheese and sauce. Also, I didn't think this recipe was worth the extra effort involved.
ProTips:
- Try lining the edge with very al dente lasagna noodles (without the ruffles) to hold the pie shape.
- Get a piping bag and squirt the béchamel or even better ricotta manicotti filling inside each rigatoni pasta.
- Use a more liquid sauce (vodka or marinara sauce) to fill the rigatoni pasta. The bolognese ragu was too thick to flow into the rigatoni.
- Add seasoned Italian breadcrumbs with grated parmesan cheese or panko breadcrumbs on top.
- Maybe cook it longer to get a caramelized or burnt edges, like baked ziti and lasagna.
Yeah, I'd be liable to replace the Béchamel with ricotta. Don't like either, but I prefer ricotta.
@@fnjesusfreak I used to think it's "becher mehl" (german for "cup of flour").
wich tbf, pretty much made sense to teenage me.
@nycshelbygt500 are you a grandma or something?🥰🤤
@@KimboKG14 That kind of phenomenon is commoon - it's called "folk etymology".
Learning from other mistakes is always the best way. 👌
FYI Cheese in a Bechamel becomes a Mornay. But Names don't matter, taste does! 😃
If you want more sauce try this
1:After the béchamel i would drizzle some tomato sauce in, seasoned how ever you wish. Then topping with the ragu sauce.
2: Or you can try a layer of ragu under the noodles then following the recipe.
Yeah I was gonna say, similar to what people do with lasagna, put a layer of bech + ragu underneath first.
I wonder if it might hold its form better if you were to layer some amounts of shredded mozz in with the pasta, as you were placing it into the pan? Also if you were to put some on the bottom of the pan that could melt and crispify and essentially be the "crust" to the pie... either way, looks delicious.
Read my mind, plus the crispy bite on both ends of it would be perfect. A pie has a crust for a reason.
You're brilliant
Yes!
That's extra work cooking for insta, not for the stomach. I'll use your recipe in a more regular pasta bake and I'm sure it'll be delicious.
All the quick cuts after the first bite leading to the very underwhelming "this is very good" tells you that it is not, in fact, very good 😂
Long time fan, first time “know it all” 🤣 Your white sauce looks amazing just like all of your recipes. But it’s a Mornay sauce if you add cheese, no longer a Béchamel. Can’t wait to try this one too! Especially like the pesto in the sauce. Can’t go wrong!
First thing I thought when I saw him put in the cheese..."He just used his bechamel to make a mornay".
Bechamel sauce is a classified French Mother Sauce, Mornay a Daughter Sauce of the Bechamel. :)
The best part or every episode is how stoned Sam is. Fukin luv it
I feel like Sam is missing a market here. Making these TikTok recipes and then bringing the “grumpy old chef” would be hilarious. “Yeah it’s good but it took forever and it’s just baked ziti mixed with an arts and crafts project!” 😂
Made this last night for guests. Followed Sam instructions to the letter. FABULOUS! Turned out perfect - no need to change anything next time (Which will be soon as this one is a keeper). Fed six adults with two servings leftover. Well done Mr. Sam. Love the show.
Lots of good fine-tuning ideas here I would start with a little bit of the sauce on the bottom of the pan stack everything on top of that
Wouldn’t it be better if you layer some parmesan and mozzarella or ricotta as a base, and then layer the pesto bechamel, and top layer the ragu, and then add the rigatoni in, and finally top with parmesan? This way each tube is completely filled with sauces, and will be held together after baking…
Trypophobia enters the chat*
The pasta pie looks unique but I also think it would make a very tasty lasagne recipe!
Too much pasta and not enough cheesy sauce and meat.
👊🏻
Add more on your own.
Breaking!!! You can add sauce and/or cheese and/or meat to the plate.
@@kevinv7178 of course you can add or change recipe in many ways as many people have commented. My comment was just an opinion that the recipe as it is in original form is not appealing to me.
@@fulltimelife1248so don’t make it. See how easy that is?😮
How about piping in ricotta mixture in the noodles
Sam I think it'd be cool to see you bridge multiple cuisines (cultural references like American, Hispanic, Italian, Korean, etc.) in 1 burrito.. Use your thinker and create something for us that just works!
any one who makes southern gravy will know you can add all the cold liquid at once to the butter / flour mixture with no clumping as long as you are stirring vigorously. saves a little time and makes you look like a magician!!
I made bèchmal sauce at the beginning of the school year … the pasta my class made was amazing ❤❤ and we only used bèchmal
Lightly flavored cooked pasta
I did the recipe yesterday and it was delicious! The pesto bechamel is a great idea even for plain pasta dish. Every bite was great, thanks STCG. And it is not necessary to fill up each rig, the entire batch fit perfectly to give the taste and the texture to make it delicious. Just folow the recipe and you will be happy!!!
This is interesting but for me a lot of work. I'm quite happy with Marcella Hazan's traditional recipe for this, where equal parts of balsamella and ragu are stirred with the rigatoni then baked in a casserole dish with a light topping of grated Parmesan.
2:07 "Carry on sausage ragu. Gonna blend some mirepoix" (to the tune of "Carry on My Wayward Son" by Kansas)
If I made this, I'd use a piping bag with a large open cap and first pipe in the meat sauce until each individual rigatoni was half full. Then add the white sauce on top with a piping bag. Finally, top them off with a collage of the two sauces over the top and finally cover with the mozzarella.
Watching this salivating the whole way through
Been making this Rigatoni Pie for over a decade. But I make a ricotta, egg, parm mixture and pipe it into each noodle. Then your sauce and meat and top with cheese.
So glad I’m not the only one who loves pasta plain. 😂
This is essentially a sideways pastitsio! I'm curious what inspired this dish.
I imagin ethe conversation went like "Lets take an easy recipe and make it unnecessarly difficult... you know... for tiktok."
Or you could just bake it with some cheese on top after you mix it all together like normal.
So .. just so you know, once you put cheese in your Bechamel it becomes a Mornay sauce, in this case a garlic-pesto mornay
Happy Canadian Thanksgiving Sam from back here in the homeland.
Make Lasagna!!!!!! Need a recipe this fall and youre the man to do it
Looks like something from a Scrumpdiddlyumptious vlog. Love your content. 👍👌🫠
I thought I was listening to Woody Allen from 8:30 until his first bite. lol
Hot Italian sausage?
Come on Max. I was waiting for you to say, “That what she said” 😂😂😂
Fun fact. Red wine helps with heartburn. I use it in all my red sauce's and the flavor is fantastic
Looks good and of course you can always type. It was some extra sauce that you had left over!
I thought the pasta would be stuffed. Interesting. Looks good
That shirt though LOL!!!
Mornay sauce
Did you spray the spring-form pan with some non-stick thing?
🔥🔥🔥🔥🔥
I would have piped the filling into the pasta, covered the pasta with the Bechamel sauce,and topped the whole thing with Parmesan-regiano cheese and Fresh Mozzarella!
May try this soon looks like a flipped lasagne.
Lasagna is great but people sleep on Pasta Al Forno (literal translation to “oven pasta”). It is not as TikTok friendly but make a lasagna as you would, and instead of using lasagna noodles, layer packed cooked penne. It gives a much more even distribution of sauce to pasta and when done correctly will resemble a lasagna
Did cored zucchini instead of pasta. Was awesome
Maybe cut the noodles in half and do 2 layers. Chicken alfredo would be bomb
There's another way of making a bechamel. Put all the ingredients into a pay, bring up to the heat whilst stiring. Then season. Search for all in one bechamel. Even though I was taught the other way, it works and you don't have to worry so much about how much milk you add and when to avoid lumps.
On the pan build. Put the red sauce in the bottom. Then stick in the rigatoni. Then top with the sauce. I think the layers work better that way. Plus when you push in the rigatoni, they fill up from the bottom. The inverse of your build.
I've seen this years ago and wanted to make and never have. This looks good. May experiment in the steps though. Cheese on bottom, then some ragu, then sauce. Then stand pasta up, then top with more ragu/ Bake and add more cheese on top.
How did the baking sheet get clean in the oven?
Amazing how the foil changes sides when it comes out of the oven 👀😂😂
I"ve made this but making sure the meat filling and sauce are getting in and between the pasta. When you cut it, the slices are full of sauce and meat!
Love the STCG crew!
Grind lil mowie wowie in there
Trying to avoid carbs. Now I’m trying this !
Ya me too
That looks really good Sam thank y'all!
Try separating the pasta after cooking without tossing it in oil....the starch should help it stick together
Hmmm could be correct. All but I just thought ... Sure they'll stick to each other but will they also stick good to the side of the quick release pin and then all fall apart when you on spring it? 🤔 More oil on the sides of the pan! 😅
Love the garlic bechamel sauce! 😎
I’ve done this but stuffed the Rig south sausage
That looks tasty. Now I’m hungry !!
Looks good, but basically it seems like it's for the initial presentation. Since it falls apart when eating.
I'd probably just toss the rigatoni with the bechamel and cover with the sauce and cheese in a baking dish. Same result probably.
My next dinner party . Thank you
I think the point is to fill the noodles up with the sauce
Sam's the man! My husband and I love your videos! Greetings from the lower mainland! 🇨🇦
I'm making this for dinner. Maybe I'll get some action tonight! 😂
I think I would use a Frosting filler to fill the tubes.
The overhead shot at 5:42 triggered my trypophobia
The ol' tappa tappa!
Are you sure you like it? The end product has a lot of bare unsauced pasta. Some versions of it have you toss the pasta with like butter, olive oil and parm, but it still ends up pretty dry. It's not like pizza or focaccia dough that's really airy and moist. I don't think it's worth the effort unless you're trying to make something pretty, and even then I'd want to serve a wedge of it on top of extra reserved sauce.
Vincenzo would likely have some comments about the order of things when making the sauce, but it looks fun regardless.
Maybe if you could take the time to let the meat cool down and then mix with some of the cheese sauce and individually fill those pasta condoms with the mixture and finally finish it with more beschamel, mozzarella and Parmesan before throwing in the oven, then and only then would you have something amazing.
I need to try this
Mark Vetri (chef/owner of Vetri Cucina) has been making this for years. Its the best restaurant in the world
Two things I love, pasta and pie. Looks delicious.
I've read that you shouldn't use tomato sauce in cast iron because it will strip the seasoning.
I make tomato sauce in my cast iron frequently. the key is to use a verry well seasoned pan and re season after the dish is done.
Dang!!! It’s lunchtime
THAT LOOKS DELICIOUS!
BUT IT'S TIME TO DO A SKIRT BURGER!
I'm making this but with Mexican cheese sauce and chicken. Thanks!
🤔 what's Mexican cheese sauce? 🙂 "And chicken"? Wait a minute I think you're just stoned 😅
“Little soldiers all standing up, with red hats on” the man just said. I can’t BELIEVE Max didn’t catch that one.
This is amazing and I’m going to make it but I’m going to get piping bags and pipe the béchamel and ragu into the tubes. After all, you had left overs. If you do it first then good!
This Rocks! I'm doing it tonight !
Everything looks amazing.
Another amazing dish. Thanks
Also....Can you please make a recipe book? I'd buy your book!
Looks amazing
DISH SUGGESTION. One of my all time favorite limited time pastas from Olive Garden was... I think... stuffed ziti frittas?? It was basically ziti pasta that was stuffed with a cheese blend and then the pasta was breaded and fried. I used to order it with their classic meat sauce and fried shrimp. I attempted to make the ziti pasta on my own once, but it didn't work out. I would love to see if you could recreate it and how to do it!
I tried cooking the pasta, then standing them upright in a dish like you did in this video, then put them in the freezer for an hour or so to stiffen them up. Then made a cheese blend and used a ziploc bag a piping bag, and squeezed the cheese in each noodle... this was time consuming and tedious. Then I froze them again and then tried breading them and frying them... but it didn't turn out anything like Olive Gardens version.. lol.
Great video guys
Never seen anything like this thank you 😅
also that’s a sauce mornay since you added cheese to the bechemel
I tried this with angle hair pasta... 8 hours just for the stacking! ;)
That seems like it would be too dense. Not 100% though. It might be good.
@@timtyndall4025 Yeah, and it was also like 12" tall!!
@@vodkatonic814 I assumed the noodles were par cooked and cut to fit the pan. 🤷 To make a pie like this, with whole angel hair, you would need about 10 lbs of pasta. Probably enough for 30-40 people.
@@timtyndall4025 We will eat it for weeks!
Sam , can you make a non dairy alfredo sauce. My wife and kids are lactose intolerant and miss this sauce so much
Looks yummy
Any good bechamel needs some freshly grated nutmeg tho
Cheese slices around the edge would make it 10x better.
The shirt is absolutely hilarious
Sam, I am so glad I first learned about you from the outburst with Kathy Lee when Howard Stern spoke to you on the phone about it. It was great, then I found you on PBS and now I can't get enough from your RUclips channel. You definitely put in the work 🙂
Wow, that looks great!! Ima doin it!!!
Seems like a ton of work just to collapse when serving. I'm just going to pour bechamel and that ragu over pasta and call it dinner. And it's gonna be delicious. Thanks for another great video, gentlemen!
I’m not sure what the point of this is? Why can’t I just throw in the pasta in a bowl like normal and cover in sauce and bake? Is it literally just for the gram?