Ramen Under The Tuscan Sun Pie Recipes

RAMEN UNDER THE TUSCAN SUN PIE

Steps:

• Preheat oven to 400 degrees.
• Add seasoning mix ingredients to a large zip lock bag or large bowl with lid. Add 1/4 cup olive oil and shake to combine. Add red bell pepper, red onion, broccoli florets and any other vegetable you have handy (total of all vegetables you use should be 4 cups or more) along with 1 teaspoon minced garlic and basil (fresh if possible.) Vigorously shake to distribute evenly. Pour contents into a roasting pan and roast for 20 minutes.
• Remove vegetables and reduce temperature to 350 degrees.
• Bring 4 quarts of water to a boil and throw in the ramen cakes (whole). Boil for 3 minutes, drain and place in large bowl. Add beaten egg, minced garlic, grated Parmesan cheese to the noodles and mix well to separate noodles.
• Place contents into a buttered glass, ceramic or metal pie pan or even an iron skillet. Arrange noodles in the form of a crust, The noodles will be your "pie crust.".
• Add roasted veggies to the top of the noodles.
• Whisk 3 eggs, the remaining 1/4 cup Parmesan cheese, and 1/2 cup of half and half cream in a bowl. Pour over vegetables.
• Cover with foil and bake at 350 degrees for 20 minutes.
• Uncover and sprinkle with a little more cheese, and bake for 10 minutes more.
• Let rest for 10 minutes then cut into wedges.

RAMEN SHEPHERD'S PIE

Steps:

• Boil ramen noodles in water until tender. Drain and set aside.
• Meanwhile, heat oil in skillet until shimmering. Add beef and cook until no longer pink, breaking up any large clumps with the edge of a spoon, about 5 minutes. Drain any excess fat and discard.
• Add onion, water, Worcestershire sauce and peas. Season to taste with salt and pepper. Transfer to an oven-safe dish, top with cooked noodles, and broil until brown and crispy.