Baked Pasta Pie with Barilla® Cellentani

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This hearty make-ahead recipe takes just a few minutes to reheat for service. Recipe courtesy Hard Rock Café.


  • 3 Tbsp. fennel seeds
  • 5 1/4 lb. Barilla cellentani/cavatappi pasta
  • 6 Tbsp. extra-virgin olive oil
  • 8 cups drained canned diced tomatoes
  • 5 1/3 cups fajita onions and peppers
  • 1 1/3 cups sauteed mushrooms
  • 1 tsp dried oregano
  • 1 tsp red pepper flakes
  • 5 1/4 lb. hamburger
  • 2 Tbsp. kosher salt
  • 2 Tbsp. minced garlic
  • 2 Tbsp. coarsely ground black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp red pepper flakes
  • 1 tsp sugar
  • 1 pinch ground allspice
  • 1 lb. alfredo sauce
  • 1 lb. Barilla® marinara sauce
  • 1 1/2 lb. sliced mozzerella cheese
  • 2 lb. shredded mozzerella cheese
  • 12 cups warm Barilla® marinara sauce
  • 1/4 cup minced fresh parsley


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

In a rondo, warm the oil. Stir and cook the tomatoes, fajita mixture, mushrooms, garlic, oregano, and pepper flakes until tender. Remove from the heat and reserve.
In another sauté pan, make the seasoned meat: Combine the hamburger, 1/4 cup water, and the meat seasonings. Cook over medium heat until the meat is completely browned. Drain off any excess grease.

Step 3

In hotel pans, mix together the pasta, vegetables, seasoned meat, alfredo sauce, and 1 lb marinara sauce. Evenly distribute all of the ingredients.

Step 4

Spray vegetable oil on the inside of four 10-inch springform pans with bottoms attached. Place 6 cups of the pasta filling in each pan and tamp it down until level. Layer the sliced mozzarella over the surface. Top each with another 6 cups pasta filling and tamp it down. Cover the top with the shredded mozzarella. Put the pans on sheet pans and bake in a 350° F oven for 10 minutes, until the cheese is golden. Refrigerate to cool completely.
Cut around the inside edge of the springform pan to remove the pasta pie. Cut the pie into 6 equal pieces. Put each portion into a serving boat or bowl. Cover with plastic wrap and refrigerate.

Step 5

For each serving, to order: Microwave 1 portion, uncovered, for 2 minutes. Rotate the bowl and microwave again for 1 minute 30 seconds. Evenly ladle ½ cup warm marinara on each side of the pie and drizzle it on top. Evenly sprinkle parsley over the surface.

Recipe Type: Tags:

Leave a Reply

Your email address will not be published. Required fields are marked *

Chef Recommended Cuts
  • Cellentani / Cavatappi
  • Orecchiette
  • Radiatore
Related Recipes:
  • Casarecce_With_Spring_Lamb_Rugu

    Casarecce with Spring Lamb Ragu, Crispy Nettles, and Pecorino Pepato

  • Baked_Potato_Mac_n_Cheese

    Potato Mac and Cheese

  • Untitled design (4)

    Whole Grain Penne with Pesto, Roasted Cauliflower, and Crispy Prosciutto

  • Untitled design (4)

    Gluten Free Elbows with Italian Cheese Fondue and Truffle Oil

  • Rigatoni Bolognese

    Rigatoni with Bolognese Sauce

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 serving(335g)
Servings Per Container 24

Amount Per Serving
Calories 1010
Calories from Fat 495
% Daily Value*
Total Fat 55g
Saturated Fat 24g
Trans Fat 8g
Cholesterol 147mg
Sodium 1232mg
Total Carbohydrate 86g
Dietary Fiber 6.7g
Sugars 6g
Protein 43.7g

Vitamin A 28%
Vitamin C 63%
Calcium 48%
Iron 31%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.