The Official Blog for Tattoo Artist Magazine

Just Eat It: Rigatoni and Meatball Pie

By Stiff
My inspiration for cooking can come from a variety of things. Sometimes I get inspired by having a dish from a restaurant that I’ve never had before and try to replicate it at home. Sometimes inspiration comes from recipes I may see on television. I mostly get inspired by the certain items I see in the grocery store or farmer’s market.

Sometimes I fail at the outcome of what I’m making and sometimes I succeed. I just like to try new things and expand my horizons when it comes to testing new ingredients or cooking methods. James, my husband is a great guinea pig. He will generally eat whatever I make and is honest about how the food tastes. Unlike James, I myself am much more critical about how my food turns out.

Rigatoni and Meatball Pie

meatball pie

Rigatoni and Meatball Pie

2-3 c. Dry rigatoni

10-12 Frozen meatballs (or fresh if you want to make them)

3 T. Butter

1/4 c. Flour

2 1/2 c. Milk

1/2 c. Plain greek yogurt

2 c. Shredded cheese (whatever your preference)

1/2 t. White ground pepper

1/2 t. Onion powder

1 T. Dried parsley

1 Egg

Salt and pepper to taste

1 portion of my pie crust recipe

Serving size: 4-6

So this recipe was made up of ingredients that were left in my freezer and pantry.  It’s been a while since I’ve posted on this recipe food blog and I’ve been feeling the pressure to do so.  I’ve also been feeling the pressure of my pants getting tight from all these winter pies and whatever other junk food I’ve been eating.  It’s what I do best in the winter, what can I say.  So here’s to the last pie of the season and the last one to make me a little thicker before I start my new path of healthier living.  But rest assure, this recipe blog will be hosting tasty dishes that I’ll be having on my “cheat” days.  Enjoy!

Start off by making the pie crust.  Put the finished pie crust in the freezer to chill while the pie filling is being made.

Preheat the oven to 350*.

Bring about 4 quarts of water to a boil.  Add salt to the boiling water and cook the pasta half way, not al dente, and drain and set aside.

In a small fry pan, heat to medium and drizzle olive oil on the bottom of the pan.  Add frozen meatballs and cover to allow them to thaw and crisp on each side.  Once they are crispy, turn off heat and set aside.  You may need to uncover the pan for a few minutes to crisp the meatballs.

In a medium saucepan, add 3 tablespoons of butter and melt on medium heat.  Add flour and cook flour by constantly whisking in the saucepan for about 5-7 minutes.  Slowly add 1 cup of milk and integrate the flour and liquid until the consistency is smooth.  Add 1 cup of shredded cheese and whisk together until well blended.  Then whisk in Greek yogurt, add salt and pepper to taste.

Add pasta and meatballs to the saucepan and stir until well combined.  Add onion powder, white pepper and parsley.  Mix and taste.  Add salt and pepper until you’ve reached the desired seasoning.  You can add the remainder of the milk if the consistency of the sauce has thickened too much and needs thinning.

Roll out pie crust.  Spray the bottom of the pie pan with non-stick spray and lay the pie crust in the pan.  Add the filling and cover the remainder of the pie with 1 cup of shredded cheese.  Crimp the edges of the pie crust with tines on a fork.  Create an egg wash and brush the pie crust.

Bake for 45 minutes or until golden brown.

Let set for 30 minutes before serving to set the pie.

Cook Time: 2.5 hours

(Stiff is an amateur home cook and food blogger. Stiff can be found at a grocery store, Instagram @stifferoni and Tumblr: http://stiffers.tumblr.com/.)

Click the link below for more Just Eat It recipes:

http://tattooartistmagazineblog.com/?s=recipes

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