VEGETABLE PASTA PIE
I've had this recipe for ages. I used to make it before I moved overseas. 2 things I always did differently was replace the ricotta with cottage cheese and I used a cast iron skillet as opposed to the springform pan. Goes well with nice tossed salad. Also try using wholemeal flour for pastry... I have done that and it made if very hearty and wholesome--especially if you use wholemeal pasta and stick with low fat cheeses.
Provided by YnkyGrlDwndr
Categories Savory Pies
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 694.1, Fat 38.7, SaturatedFat 14.3, Cholesterol 80.2, Sodium 610.2, Carbohydrate 59.5, Fiber 6.1, Sugar 5.9, Protein 29
VEGGIE PASTA PIE
This is especially good when all of the veggies and herbs are in season. I've served this for a weekend breakfast, ladies lunch and even dinner. When served for dinner I grilled chicken breasts. Possible you could cook diced chicken right on top of the pie but I haven't tried it. You may use the lower fat versions of any or all of the cheeses with good results.
Provided by racrgal
Categories Breakfast
Time 1h5m
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 290.6, Fat 12.1, SaturatedFat 5.8, Cholesterol 65.4, Sodium 166.9, Carbohydrate 31.6, Fiber 3.3, Sugar 4.6, Protein 14.7
VEGETABLE SPAGHETTI BAKE
"This fresh-tasting main dish is loaded with vegetables, cheese, noodles and spaghetti sauce," write Laurie Messer of Bonifay, Florida. "I makes excellent use of garden produce, but my family enjoys it anytime of year."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions; drain and place in a large bowl. Add 1-1/2 cups spaghetti sauce; set aside. In a large nonstick skillet, saute the zucchini, celery, carrots, mushrooms and onion in oil until tender., Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Layer with half each of the spaghetti mixture, cottage cheese, vegetables and mozzarella cheese. Repeat layers. Cover with remaining sauce; sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 290 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 645mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
More about "veggie pasta pie recipes"
BEST VEGGIE SPAGHETTI PIE - DELISH
From delish.com
Category Dinner, Main DishTotal Time 1 hr 5 mins
- Cook the pasta for about 3 minutes less than the box instructs. (You want it to be very al dente.) Toss carrots, broccolini, tomatoes in olive oil with salt and pepper to taste.
- Roast until easily pierced with a fork, about 20 minutes. (You don't want the vegetables to be too soft, since they'll continue cooking when the pasta bakes.) Meanwhile, mix together the cheeses, eggs, milk and garlic in a large bowl.
- Add salt and pepper to taste. Add the al dente pasta and roasted vegetables and toss to combine.
25 BEST VEGGIE PASTA RECIPES | VEGETARIAN PASTA IDEAS
From foodnetwork.com
Author By
IMPOSSIBLE PASTA PIE RECIPE | MYFOODBOOK | LEFTOVER …
From myfoodbook.com.au
4.4/5 (19)Servings 6Cuisine AustralianCategory Pasta
SPAGHETTI PIE | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (7)Calories 203 per servingCategory Entree
65 VEGETARIAN PASTA RECIPES FOR DINNER TONIGHT | EPICURIOUS
From epicurious.com
PASTA BAKE WITH PIE D’ANGLOYS VEGETARIAN RECIPE
From easyveggieideas.com
THE BEST VEGETABLE PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
31 VEGETARIAN PASTA RECIPES | OLIVEMAGAZINE
From olivemagazine.com
VEGETARIAN PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGETARIAN PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
12 VEGETABLE PASTA DINNERS - ALLRECIPES
From allrecipes.com
VEGETARIAN PASTA PIE RECIPE | EAT SMARTER USA
From eatsmarter.com
FRESH AND EASY VEGGIE SPAGHETTI - INSPIRED TASTE
From inspiredtaste.net
SPICY VEGGIE PASTA SALAD RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
VEGETABLE PASTA - ONE POT! | RECIPETIN EATS
From recipetineats.com
PASTA PIE – ZENB UK
From zenb.co.uk
18 BEST VEGETARIAN PASTA RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
QUICK VEGGIE PASTA - VEGETARIAN OR VEGAN - BUDGET BYTES
From budgetbytes.com
VEGGIE PASTA - DISNEY DREAMLIGHT VALLEY GUIDE - IGN
From ign.com
SPAGHETTI PRIMAVERA PIE – LEITE'S CULINARIA
From leitesculinaria.com
#time-to-make #course #main-ingredient #preparation #omelets-and-frittatas #breakfast #pasta #vegetables #dietary #low-sodium #low-calorie #low-in-something #pasta-rice-and-grains #4-hours-or-less
You'll also love