Adrianas Pasta Pie Recipes

Steps:

• Read directions all the way through first********* Meat Crust: Mix ground beef, parsley, bread crumbs, onion, eggs, 1/2 cup parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl very gently.
• Do not overmix.
• Put mixture into lightly greased 10-inch pie plate or 11" x 7" casserole dish.
• Shape crust so that it's about 1" thick.
• Tomato Basil Sauce:.
• In large pot, cook garlic and red pepper flakes in oil on low heat for 4 minutes only.
• Add tomatoes, paste, water, 1 1/2 teaspoons salt, 1 teaspoon black pepper, sugar and basil leaves.
• Bring to boil.
• Reduce to low heat.
• Add chunk of Romano cheese and cook for 1 1/2 hours.
• Filling:.
• Preheat oven to 350 degrees Fahrenheit.
• Mix the filling (3 cups cooked pasta, 1/2 pound mozzarella, 1/2 pound provolone, 1/2 cup parmesan cheese and 2 cups tomato basil sauce) in a bowl.
• Scoop into meat crust.
• Bake for 1 1/2 hours.
• Let cool for at least 15 minutes.
• Top each slice with tomato basil sauce and sprinkle with Parmesan cheese.

Steps:

• Crust: Cream butter and sugar. Add flour, baking powder and vanilla. Blend with a fork. Add eggs and water. Work with hands until dough is manageable. Turn onto a lightly floured board and knead until smooth. Form into a ball, put in a bowl, cover and chill overnight. The next day, divide dough into 4 parts, 2 larger than the others. Roll the large pieces between floured waxed paper into large discs about 1/8-inch thick. Line 2 (10-inch) pie pans with dough. Roll out smaller pieces of dough about 1/3-inch thick and cut into 3/4-inch strips for lattice toppings. Refrigerate until ready to use.
• Filling: Prepare wheat. Cover with fresh water, add 1 teaspoon salt and bring to a boil uncovered (stir frequently to prevent sticking). Drain water and add 1/2 cup scalded milk, 1 teaspoon sugar, and boil for 5 minutes. Add orange peel, mix and allow to cool.
• Put ricotta in large bowl, put sugar on top and let stand for 5 minutes. Do not mix with an electric appliance, mix well with a wooden spoon. Beat eggs and add to ricotta mixture. Add orange marmalade, and orange blossom water. Add cooked wheat. Set aside and make custard.
• Heat 1 cup milk and butter in a saucepan. Add 1/2 cup cold milk to dry ingredients, stir until smooth and then add this to hot milk and butter in saucepan. Stir constantly until thick. Take 2 slightly beaten eggs and add 1/4 cup of hot mixture to eggs. Cook on low for 2 minutes. Let cool and add a teaspoon of vanilla. Add this back to ingredients in saucepan. You will have a thick custard, fold custard into the ricotta mixture gently.
• Pour filling into the piecrust. Then put a lattice piecrust on top. Brush with milk and put in oven at 350 degree for 1 hour or until the middle is firm. Put in refrigerator overnight and serve cold.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in Food Networks kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.

Steps:

• Crust:
• Mix crust ingredients gently to combine. Do not over mix. Put mixture into a lightly greased 10-inch pie plate. Shape meat to form a 1-inch thick crust.
• Filling:
• Preheat the oven to 350 degrees F.
• Mix filling ingredients and scoop into meat crust.
• Bake for 1 1/2 hours. Let pie cool for 15 minutes before cutting into 8 pie slices. Top each slice with Adriana's Tomato Basil Sauce and sprinkle with a little Parmesan.
• In large pot, cook garlic and red pepper flakes in oil on low heat for 3 to 5 minutes only. Add tomatoes, paste, water, all seasonings, and fresh basil. Bring to a boil and then reduce to low heat. Add the chunk of Romano cheese. Cook for 2 1/2 to 3 hours stirring often.

Steps:

• In a large pot cook pasta until slightly underdone (apx 12 minutes). When done, rinse in cold water and drain again. Toss pasta with 1 tablespoon olive oil to coat. Set aside.
• Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.
• Add crushed tomatoes; simmer until thickened, about 10 minutes.
• Toss pasta with parmesan cheese. Butter a 9" springform pan. Tightly pack pasta into pan, standing each piece on end. I held the pan on it's side and layered that way. Spread meat sauce on top of pasta and try to have the sauce go into center of noodles.
• Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 15 minutes. Run a knife around the edge to loosen and then unmold.
• Cut into wedges and serve with any remaining meat sauce you might have.
• Enjoy!