Easter Macaroni Pie Carla G Recipe 55

MACARONI PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt.
• Bake in a preheated over for an hour or until a knife inserted comes out clean.

PRETTY EASTER PASTA PIE (CROSTATA DI TAGLIOLINI )

Steps:

• In a small sauté pan, heat 1 tablespoon oil over medium-high heat. Cook the onion and pancetta until the onion is softened, about 5 minutes. Add the peas and a few tablespoons of water, and cook until the peas are tender, about 5 minutes. Season with salt and pepper; set aside in a bowl.
• In the same pan, heat 2 more tablespoons oil over high heat. Cook the mushrooms and garlic for a minute or two, until tender. Season with salt and pepper; set aside.
• Preheat the oven to 350°F (175°C). Butter an 8- to 9-inch (20- to 23-cm) nonstick springform pan and dust it with breadcrumbs.
• In another small pot, make béchamel: Melt 4 tablespoons of the butter over medium heat, stir in the flour, and cook, stirring constantly with a wooden spoon, until smooth. Add the milk and bring it to a boil, stirring until thick, about 2 minutes. Season with salt and pepper. Set aside.
• Boil the pasta in salted water for 3 minutes less than the package directs. Drain and toss with the stock.
• Layer the bottom of the prepared baking pan with one third of the pasta. Dot with one third of the béchamel, sprinkle it with 2 to 3 heaping tablespoons Parmesan, scatter on all of the pea mixture, then scatter on one third of the diced cheese. Spread out a second level layer of pasta, dot with one third of the béchamel, sprinkle with 2 to 3 heaping tablespoons Parmesan, and scatter on all the mushrooms, ham, and remaining diced cheese. Top with the remaining pasta and any unabsorbed remaining stock, pressing down to compact the layers. Dot the top with the remaining béchamel, Parmesan, breadcrumbs, and remaining butter, very thinly sliced.
• Bake for about 25 minutes, until the pie is set and golden. Let it rest until it comes to room temperature before slicing.

ITALIAN MACARONI PIE

Steps:

• Preheat the oven to 350 degrees. Oil a 9 by 13 by 2 inch baking pan.
• In a large bowl, combine the cooked pasta with the soppressata and transfer to the baking pan.
• In a bowl, whisk together the eggs, milk, 3/4 cup of the cheese. Add salt and pepper to taste. Pour over pasta. Sprinkle remaining cheese on top.
• Bake the pie for 20-25 minutes or until eggs are set. If you want it slightly golden on top, broil until desired color is reached. (If you don't have soppressata, or don't want to use it, you can substitute with pepperoni.).

MACARONI PIE

Steps:

• Peel the eggplants, and slice them lengthwise 1/4-inch-thick. Sprinkle with salt, and place in a colander to drain for 30 minutes.
• Meanwhile, lightly butter a 10-inch springform pan with 1 tablespoon butter. Coat evenly with the breadcrumbs; set aside.
• Using paper towels, dry the eggplant slices. Heat 1/2-inch oil (half vegetable, half olive) in a large skillet over medium-high heat. Working in batches, add eggplant, and cook until lightly golden on both sides. Drain on a paper towel-lined baking sheet. Line the bottom and sides of the prepared pan with eggplant slices, slightly overlapping them and letting them overhang the sides of the pan; set aside.
• Preheat the oven to 350 degrees. Bring a large pot of water to a boil. Add salt and pasta, and cook for 4 minutes. Drain, and transfer to a large bowl.
• Stir the tomato sauce, half of the Parmesan and Pecorino, and the oregano into the pasta. Spoon half of the pasta into the lined pan. Top with caciocavalo cheese, remaining 3 tablespoons each Parmesan and Pecorino, and basil, then the remaining pasta. Fold the overhanging slices of eggplant over the pasta, and cover completely with remaining eggplant slices.
• Dot with the remaining 2 tablespoons butter. Bake until the top is golden brown, about 30 minutes.
• Remove from oven, place a platter on top, and invert. Let stand for 10 minutes before unmolding. Remove the sides and bottom of the pan. Serve with remaining cup of sauce on the side.

EGGLESS MACARONI PIE

Steps:

• Boil the macaroni, drain and set aside.
• Melt the butter over a medium flame. Then add the flour while stirring continuously. Let cook for about 1 minute. (Try to break up the lumps of flour).
• Add the milk and stir. Add the grated cheese and stir into a smooth paste. Note: To avoid burning, lower the flame.
• Add the cheese sauce to the boiled macaroni and mix thoroughly. Add the seasonings and tomato paste and mix again. Pour the macaroni mixture in a greased baking dish 12 x 8 x 2 inches.
• Sprinkle grated cheese on top. Note: Here I wouldn't give an exact measurement. Just grate enough to cover the surface.
• You could also sprinkle a bit of parsley on the cheese like we did! Bake for 30 minutes at 350 degrees F or until the top looks golden. Serve cool.

PASTIRA (MACARONI CAKE)

Steps:

• Beat eggs and sugar, add Ricotta, milk, and vanilla. Mix thoroughly.
• Cook macaroni, drain, put in large mixing bowl and melt butter over top.
• Add egg/Ricotta mixture, stirring in thoroughly. Pour into thoroughly buttered 6x10 inch pan.
• Bake for 1 hour at 350 degrees F (175 degrees C), let cool, then refrigerate before serving.

EASTER MACARONI PIE - CARLA G. RECIPE - (5/5)

Steps:

• Mix all above until well blended. Fold in pasta. Pour into prepared pan. Bake one hour at 350. Recipe can be divided by 3 to make one pie. There is no crust in this pie. Note: This is the original recipe as given to me. I baked the mixture in small aluminum loaf pans. As they baked, I inserted a knife in the center to see if they were done--Mixture should not stick to knife. (kind of like checking a pumpkin pie). They should also be golden brown on top. Don't remember if they took the full hour. Just have to judge the time.