Tortellini Bolognese Pasticcio Pie

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5 from 72 votes

This Tortellini Bolognese Pasticcio Pie combines fresh tortellini with a hearty Bolognese sauce layered inside a shortcrust pastry. The dish is baked in a springform pan with generous amounts of grated Parmigiano Reggiano, resulting in a savory, layered pasta pie with a crisp pastry border. It’s ideal for serving as a filling main course that holds together well, making it convenient for slicing and portioning. The combination of cheesy sauce and tender pasta creates a satisfying, substantial meal.

Prep Time

20 mins

Cook Time

40 mins

Servings: 6

Calories: 547 kcal

Course: Main Course, Snacks, Lunch

Cuisine: Mediterranean, Italian

Ingredients

400-500 g tortellini pasta I used fresh ready-made spinach and ricotta tortellini (see notes, 14-17oz
400-500 bolognese sauce I used leftover homemade Bolognese
2 g short crust pastry round sheets, 8oz
1 egg
140 g Parmigiano Reggiano cheese grated, or grana, 5oz
1 Lt beef broth 4.5 cups

Instructions

Cup of Yum

Gather your ingredients pastry sheets brought to room temperature, warmed Bolognese, broth, grated cheese, an egg and tortellini.
If the Bolognese sauce/ragu is very liquid, simmer it to make it thicker. Remove from the heat and allow to cool before mixing it with the tortellini.
Pour the broth into a pot that is big enough to fit the tortellini. Bring the broth to a boil. Add a pinch of salt and then add the tortellini. Cook until very al dente (about 3 minutes for fresh tortellini). Then drain the broth and mix the pasta with ½ the Bolognese.
Grease your spring form pan well with oil and butter. Then line the bottom and sides with one sheet of short crust pastry dough. Don’t cut off the extra pastry until the pie is almost ready to bake.
Make a layer of tortellini with Bolognese, add some more meat sauce and some grated Parmigiano cheese on top. Then make another layer of pasta and sauce, plus more ragu and a generous sprinkling of cheese.
Finally, place the second pastry sheet on top of the dish, cut off most of the extra dough, leaving enough to fold the edges of the two pastry sheets together to form a sealed border. Then, prick the top of the tortellini pasticcio with a fork and brush it with beaten egg yolk. Bake the pie in a preheated oven at 180°c (356°F) for about 30-40 minutes.
The pie is ready when the pastry is golden and slightly crispy. If you think the top has cooked before the rest is ready, cover the pie in aluminium foil and cook for another 10 minutes. Allow your pasticcio to cool for at least 15 minutes before removing it from the pan.
Remove the sides of the spring form pan. Place a plate on top of the pie and carefully flip it over. The pie should release from the cake pan base without a problem. Then place another plate on top of the bottom of the pie and flip again. Serve cut into slices.

Notes

Leftovers keep well in a sealed container in the fridge for 2 to 3 days.
The pie is tasty when served cold or after reheating in the microwave.
While the recipe uses spinach and ricotta tortellini, you can substitute with traditional Bolognese-filled tortellini or others with mortadella or prosciutto crudo for different flavors.

Nutrition Information

Calories 547kcal (27%) Carbohydrates 39g (13%) Protein 30g (60%) Fat 30g (46%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 132mg (44%) Sodium 1026mg (43%) Potassium 212mg (5%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 341IU (7%) Calcium 388mg (39%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 547

% Daily Value*

Calories	547kcal	27%
Carbohydrates	39g	13%
Protein	30g	60%
Fat	30g	46%
Saturated Fat	12g	60%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	132mg	44%
Sodium	1026mg	43%
Potassium	212mg	5%
Fiber	4g	16%
Sugar	3g	6%
Vitamin A	341IU	7%
Calcium	388mg	39%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.