Italian Pasta Pie Recipes

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PASTA PIE



Pasta Pie image

This recipe came to me through a recipe exchange with a friend. It's our favorite way to do something different with pasta without a lot of fuss or exotic ingredients.-Mary Miller, Hopewell, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

CRUST:
7 ounces uncooked spaghetti
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 large eggs, beaten
FILLING:
1 pound ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1 cup 4% cottage cheese
1/2 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 433 calories, Fat 17g fat (9g saturated fat), Cholesterol 135mg cholesterol, Sodium 632mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 4g fiber), Protein 30g protein.

ITALIAN PASTA PIE



Italian Pasta Pie image

Use leftover French bread to create a delicious creamy pasta pie rich in cheese and tomatoes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 9

4 oz uncooked angel hair (capellini) pasta
18 to 25 slices baguette or French bread, about 1/4 inch thick
2 tablespoons butter or margarine, melted
3/4 cup shredded Swiss cheese (3 oz)
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1 container (10 oz) refrigerated Alfredo pasta sauce
3 medium plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 tablespoons)
1 tablespoon grated Romano or Parmesan cheese

Steps:

  • Heat oven to 400°F. Cook and drain pasta as directed on package.
  • Meanwhile, brush bread with butter. In 9-inch glass pie plate, line bottom and side with bread, butter sides up and slightly overlapping slices. Bake about 10 minutes or until light brown.
  • Meanwhile, in large bowl, mix Swiss cheese, 1 tablespoon of the basil and the Alfredo sauce.
  • Reduce oven temperature to 350°F. Add pasta to sauce mixture; toss to mix thoroughly. Spoon into baked crust. Sprinkle with tomatoes, onions and Romano cheese.
  • Bake 15 to 20 minutes or until hot. Let stand 5 minutes before cutting. Sprinkle with remaining 1 tablespoon basil.

Nutrition Facts : Calories 430, Carbohydrate 39 g, Cholesterol 60 mg, Fat 3, Fiber 2 g, Protein 14 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 540 mg

PASTA PIE



Pasta Pie image

Make and share this Pasta Pie recipe from Food.com.

Provided by JFitz

Categories     One Dish Meal

Time 55m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 11

1 lb rigatoni pasta
2 tablespoons olive oil, divided
1 lb ground beef
2 garlic cloves, crushed
1/4 teaspoon ground pepper
1 tablespoon oregano
1 (28 ounce) can good quality crushed tomatoes
1 tablespoon butter
1 teaspoon salt
1 cup parmesan cheese, finely grated
8 ounces grated mozzarella cheese

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!

Nutrition Facts : Calories 555.8, Fat 26.1, SaturatedFat 11.3, Cholesterol 123.7, Sodium 853.2, Carbohydrate 49.4, Fiber 3.9, Sugar 1.5, Protein 31.4

RIGATONI PASTA PIE (MARTHA STEWART)



Rigatoni Pasta Pie (Martha Stewart) image

Make and share this Rigatoni Pasta Pie (Martha Stewart) recipe from Food.com.

Provided by Taradactyl

Categories     One Dish Meal

Time 55m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 10

1 lb rigatoni pasta
2 tablespoons olive oil, divided
1 lb ground beef (I used ground sirloin)
2 garlic cloves, crushed
1/4 teaspoon fresh ground pepper
1 (28 ounce) can good quality crushed tomatoes
butter, for pan
salt
1 cup finely grated parmesan cheese
8 ounces coarsely grated mozzarella cheese

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.

Nutrition Facts : Calories 1085.5, Fat 49.2, SaturatedFat 20.8, Cholesterol 239.7, Sodium 1099.5, Carbohydrate 98.6, Fiber 7.6, Sugar 3, Protein 62.8

ITALIAN PASTA PIE



Italian Pasta Pie image

I got this recipe from my monthly Betty Crocker recipe book (Jan 2001). It is very easy to make and so good. I used about a cup of swiss cheese and I used fresh chopped basil. The flavor was amazing! I added a salad and it made a complete meal.

Provided by cagrown27

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

4 ounces uncooked angel hair pasta
18 -25 slices French baguettes, about 1/4 inch thick
2 tablespoons margarine or 2 tablespoons butter, melted
3/4 cup shredded swiss cheese
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1 (10 ounce) container refrigerated alfredo sauce
3 medium roma tomatoes, chopped
2 medium green onions, sliced
1 tablespoon grated romano cheese or 1 tablespoon parmesan cheese

Steps:

  • Heat Oven to 400. Cook and drain pasta as directed on package.
  • While pasta is cooking, brush bread with butter. line bottom and side of pie plate, 9 x 1 1/2 inches, with bread, butter side up and slightly overlapping slices. Bake about 10 minutes or until light brown.
  • Reduce oven temperature to 350. Stir swiss cheese and 1 tablespoon of the basil into the alfredo sauce. Toss sauce and pasta. Spoon into baked crust. Sprinkle with tomatoes, onions and Romano cheese.
  • Bake 15 - 20 minutes or until hot. Let stand 5 minutes before cutting. Sprinkle with remaining basil.

Nutrition Facts : Calories 698.2, Fat 14.3, SaturatedFat 4.8, Cholesterol 14.9, Sodium 1271.2, Carbohydrate 116.3, Fiber 6.9, Sugar 1.9, Protein 24.2

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