Pasta Pie Recipes

Steps:

• In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes). One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn't stick together. When done, rinse in cold water and drain again. Toss pasta with 1 Tablespoon olive oil to coat. Set aside.
• Heat remaining 1 Tablespoon olive oil in a 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 20 minutes.
• Toss pasta with Parmesan cheese. Butter a 9-inch springform pan. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta.
• Push the meat sauce into the pasta holes filling each one up. Stuffing the meat into the holes is a weirdly satisfying task. Enough said.
• Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden. Remove from oven and let stand for 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.

Steps:

• Cook spaghetti according to package directions; drain. Combine hot spaghetti, butter, Parmesan cheese and eggs in a large bowl. Turn into a greased 10-in. pie plate. Using your fingers, form a crust; set aside. , In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, sugar, oregano and garlic salt; heat through. Spread cottage cheese evenly over crust. Spoon ground beef mixture over cottage cheese layer. , Bake, uncovered, at 350° for 20 minutes or until set. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• Preheat the oven to 375 degrees F. Bring a large pot of generously salted water to a boil. Cook the pasta until still slightly crunchy and undercooked, about 2 minutes. Drain and set aside.
• Wipe out the pot, add the oil and heat over medium-high heat. Add the sausage, onions and garlic and cook, flipping the sausage and stirring occasionally, until the sausage is browned and the onions are soft and starting to brown, about 8 minutes. Stir in the tomato paste and cook until fragrant, about 1 minute. Add the crushed tomatoes, 1/2 cup water, 2 teaspoons salt and a few grinds of pepper and bring to a boil. Reduce to a simmer, cover and cook until the sauce starts to thicken and the sausage is cooked through, about 25 minutes. Remove the sausage from the pan and set aside. Add the pasta to the pan and stir to coat.
• Meanwhile, coat a 9-inch nonstick springform pan with cooking spray. Roll out 1 puff pastry sheet to a 13-inch square. Transfer it to the prepared pan, pressing it into the bottom and up the sides and allowing the excess pastry to hang over the rim. Spread half of the pasta mixture in the pan. Arrange the sausage on top of the pasta around the rim of the pan to create a ring. Evenly spread the spinach in the middle of the sausage ring. Top with the mozzarella, then the rest of the pasta mixture. Place the second pastry sheet on top of the pasta and pinch the edges of both the bottom and top pastry together to seal, then trim the edges. Cut a slit in the center of the puff pastry to allow the steam to escape.
• Bake until the pastry is browned and puffed on top, about 1 hour and 30 minutes. Let cool for 30 minutes before serving. Remove the pan and cut into wedges.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. Place on a rimmed baking sheet.
• Bring a large pot of salted water to a boil. Add the fettucine and cook for about 3 minutes less than the package recommends, so that it is very al dente. Drain, then rinse with cold water and reserve.
• Beat the cream cheese on medium-high speed in the bowl of a stand mixer or with an electric hand mixer until smooth and creamy, about 2 minutes. Add the butter and beat until combined. Add the eggs, 1/2 cup Parmesan, 1/2 cup mozzarella and a pinch of salt and beat until combined. Beat in the heavy cream, olive oil and cracked black pepper to taste until everything is smooth and combined. Add the fettucine and toss to coat and combine. Transfer to the prepared pan and sprinkle with the remaining 1/4 cup Parmesan and 1/4 cup mozzarella.
• Bake until the top is bubbling and golden brown, 20 to 25 minutes. Let rest for 10 to 15 minutes. Remove from the pan, then cut into wedges and garnish with the parsley.

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!

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:

• Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.
• Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.
• In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.
• In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.
• Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.

Steps:

• Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.
• Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
• Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
• Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.

Steps:

• Preheat oven to 375. Spray 8" springform pan or cake pan with nonstick cooking spray.
• Heat oil in small skillet. Add onion and garlic. Cook over med heat until onion is transparent.
• Place onion and garlic mixture in medium bowl. Mix in linguine, parsley, lemon juice, pepper 1/2 teaspoon each oregano and basil.
• In small bowl combine ricotta, 2 tablespoons of the parmesan cheese, egg and remaining oregano and basil. Stir into linguine mixture.
• Place half the linguine mixture in prepared pan.
• Using half of each, place a layer of tomato, then a layer of zucchini.
• Layer remaining linguine mixture.
• Top with a layer of tomato and a layer of zucchini.
• Sprinkle with mozzarella and remaining parmesan cheese.
• Cover with foil.
• Bake 35 minutes. Remove foil and bake another 5 minutes to melt and toast the cheese. Let stand 10 minutes before cutting.
• If you prefer your veggies a little on the crunchy side just reduce the cooking time.

Steps:

• In large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.
• Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper.
• Stir pasta into chicken mixture.

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain., In a large skillet, cook beef, onion and green pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar., In a large bowl, whisk egg whites, melted butter and Parmesan cheese until blended. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of a greased 9-in. deep-dish pie plate, forming a crust. Spread cottage cheese onto bottom; top with beef mixture. , Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 5-10 minutes longer. Let stand 5 minutes before serving.

Steps:

• Cook pasta according to directions to al dente; drain.
• Meanwhile, heat Alfredo sauce over low heat or in the microwave on reduced power.
• Do not overheat!
• Cook or steam spinach to wilt; drain and pat dry.
• Combine drained pasta with Parmesan and egg.
• Press into bottom and up sides of oil-sprayed DEEP DISH 9" pie plate to form crust.
• Spread cottage cheese over crust.
• Spread spinach evenly.
• Spread Alfredo sauce; and place tomato slices over sauce; sprinkle tomatoes with Italian seasoning and salt and pepper. Cover loosely with foil and bake in preheated oven at 375 degrees F.; for 25 minutes.
• Uncover, and sprinkle with Mozzarella; bake for about 8 minutes to melt cheese.
• Let set for 10 minutes before slicing into wedges.
• Serve additional Parmesan cheese, if desired.

Steps:

• In medium bowl mix flour and 1/2 tsp salt.
• With pastry blender cut in shortening until mixture resembles coarse crumbles with fork stir 5 to 6 tablespoons cold water into flour mixture until dough is just moist enough to hold together shape dough into a ball cover with plastic wrap, place in refrigerator.
• Prepare pasta as label directs, but do not use salt in water; drain.
• Meanwhile, cut red and yellow peppers into 1 inch pieces.
• Chop onion.
• In 12 inch skillet over medium heat in hot olive or salad oil cook onion until tender crisp add red and yellow peppers, basil, black pepper and 1/4 tsp salt and cook stirring occasionally until vegetables are tender.
• In cup beat egg slightly.
• Reserve 1 Tbls beaten egg; set aside.
• In another medium bowl mix remaining egg with ricotta cheese, spinach, and 1/4 tsp salt.
• Preheat oven to 400°F Grease 9 inch by 2 ½ springform pan, allowing dough to hang over side of pan slightly.
• Sprinkle bottom of crust with half of mozzarella cheese; top with half of sautéed pepper mixture.
• Spread half of ricotta cheese mixture over pepper mixture; top with marinara sauce, then pasta.
• Sprinkle remaining mozzarella cheese over pasta; top with remaining sautéed pepper mixture, then remaining ricotta cheese mixture.
• Roll out remaining dough to 11 inch round; lay dough over filling allowing dough to hang over side of pan.
• Fold overhang in toward center pinching dough all around to make a stand up edge; flute.
• Cut slits in top crust to allow steam to escape during baking.
• Brush the top and edge of crust with reserved egg.
• Bake pie 55 to 60 minutes until crust is golden and filling is hot.
• Allow pie to cool 5 minutes for easier slicing.
• Remove side of springform pan to serve, cut into wedges.
• 1 slice is plenty for one serve.

Steps:

• Preheat oven to 375°F. Lightly spray an 8" springform pan with nonstick spray. Wrap bottom tightly in foil to prevent any leaks and place on a rimmed baking sheet.
• Mix Fontina, half-and-half, 4 oz. Parmesan, 1 Tbsp. pepper, and 1 1/2 tsp. salt in a large bowl that can rest on rim of pasta pot without falling in.
• Fill pasta pot with 5 quarts water and add remaining 1/2 cup salt. Bring to a boil and cook pasta 4 minutes shy of package directions. Drain.
• While pasta is cooking, place bowl with cheese mixture over pot and whisk constantly until cheese is melted, 3-4 minutes. Remove from heat. Whisk in ricotta, then eggs and 2 Tbsp. oil. Add drained pasta to bowl and toss to coat.
• Transfer pasta to prepared pan, pressing down to compact lightly. Pour any leftover cheese mixture evenly over. Using tongs or a fork, pull up a few strands of pasta so they form loops just above surface of pie (these will get browned and give texture to the top).
• Bake pasta until cheese is bubbling and pie is golden brown on edges and sides, 35-45 minutes. Let cool 10-15 minutes before removing sides of pan. Slide a thin spatula underneath and around pie to help release it from pan, then transfer to a platter or cutting board. Top with Parmesan, a drizzle of oil, and a few cranks of pepper. Slice into wedges and serve warm.

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt.
• Meanwhile, brown meat with onions in large nonstick skillet on medium heat; drain. Add zucchini and tomatoes; cook 4 to 5 min. or until zucchini is tender, stirring frequently.
• Drain spaghetti; return to pan. Add pasta sauce, egg whites, 1/2 cup mozzarella and 1 Tbsp. Parmesan; mix well. Spoon into 9-inch pie plate sprayed with cooking spray; press onto bottom and up side of pie plate to form crust. Fill with meat mixture; top with remaining cheeses.
• Bake 30 min. or until heated through.