Pasta Pie Food

PASTA PIE

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.

RIGATONI PASTA PIE (MARTHA STEWART)

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.

ADRIANA'S PASTA PIE

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.

PASTA PIE

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!

SPAGHETTI PIE

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.

RIGATONI PIE

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.

SPAGHETTI PIZZA PIE

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the eggs, Parmesan, garlic powder, oregano, red pepper flakes and 1/4 cup of the pizza sauce in a large bowl. Sprinkle with salt and pepper. Add 1/2 cup of the mozzarella and the spaghetti, then toss well to coat the pasta.
• Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. When the oil is hot, add the spaghetti mixture and spread it evenly over the bottom of the pan. Turn the heat to low and cook just until the edges are beginning to set, about 3 minutes.
• Pour the remaining 2 cups pizza sauce evenly over the top and spread evenly.
• Top with the remaining 1 cup mozzarella, sausage, green peppers, onions and black olives. Transfer to the oven and cook until the spaghetti mixture is fully set and the cheese is bubbly, about 12 minutes.
• Remove from the oven and let sit for 5 minutes. Using a spatula, slide out of the pan. Top with basil. Cut into wedges and serve.

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.

TACO PASTA PIE

Steps:

• Cook the spaghetti according to package directions and return pasta to saucepan.
• Add the butter and egg.
• Mix well and press into a 10 inch pie pan.
• Sprinkle 1/2 cup cheese over the bottom of the crust.
• Bake in a 375°F oven for 8-10 minutes.
• In a large skillet, sauté the ground beef, onion and green pepper; drain off the fat.
• Add the tomato sauce, undrained chili peppers, chili powder and salt; heat through.
• Spoon the meat mixture into the spaghetti shell.
• Bake for 15 minutes.
• Sprinkle with chopped tomato.

TOMATO AND BASIL PASTA PIE

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.

SPAGHETTI PIE

Steps:

• Preheat the oven to 350 degrees F. Grease a deep-dish pie plate with olive oil.
• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. (This is a good time to make the tomato sauce.) Drain then transfer the spaghetti to a large bowl. Add 1 tablespoon of the olive oil and toss to coat. Set aside.
• Whisk the eggs in a medium bowl, then whisk in 1/4 cup of the Parmesan cheese. Pour over the spaghetti and toss to coat. Transfer to the prepared pie plate and spread to make a "pie crust."
• Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the turkey, 1/2 teaspoon salt, garlic powder and onion powder; cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes.
• Pour the tomato sauce over the turkey and stir to combine. Set aside.
• Place the ricotta, Italian seasoning and the remaining 1/4 cup Parmesan in a bowl and stir to combine. Spread over the pasta, then layer on the meat sauce and finally, sprinkle with the mozzarella.
• Place the pie plate on a rimmed baking sheet and bake until the pasta is golden brown and the cheese is bubbling, about 30 minutes.
• Let the spaghetti pie cool slightly, then cut into wedges and serve.
• Heat the olive oil in a small saucepan over medium heat. Add the onions and salt and cook, stirring occasionally, for 5 minutes.
• Add the garlic and Italian seasoning and continue to cook, stirring, for 1 minute. Add the tomatoes and sugar and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes.

SPAGHETTI PIE

Steps:

• Cook and drain vermicelli as directed on package.
• Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
• In large bowl, beat egg. Stir in Parmesan cheese. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture up sides of pan to form crust.
• In 12-inch skillet, cook ground beef, bell pepper and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce. Spoon evenly into vermicelli-lined pie pan.
• In small bowl, mix topping ingredients. Drop mixture by rounded teaspoons over filling.
• Bake 25 to 30 minutes or until pie is thoroughly heated and crust is light golden brown. Let stand 10 minutes. To serve, cut into wedges.

SPAGHETTI PIE I

Steps:

• Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese, and butter. Mix and shape into a crust in a greased 10-inch pie plate or springform pan.
• Spread cottage cheese over crust. Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook and stir the beef, onion, and green pepper until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, oregano, 1/2 teaspoon salt, and garlic powder. Spread mixture over cottage cheese.
• Bake uncovered in preheated oven for 30 minutes.
• Sprinkle with mozzarella cheese and bake 5 to 10 minutes more, until cheese is bubbly and beginning to brown.

SPAGHETTI PIE

Steps:

• Cook the pasta in generously salted water according to the package directions until just shy of al dente. Drain and set aside.
• Preheat the oven to 400°F. Butter a 9-inch springform pan (see Note) and set aside.
• In a large bowl, stir together the eggs, red sauce, pepper, salt, and all but 1 tablespoon each of the mozzarella and Parmesan. Add the pasta and toss to coat evenly. Transfer to the prepared springform pan and sprinkle with the reserved cheeses.
• Bake until the top is nicely browned and crisp, 30 to 35 minutes. Let cool for 5 minutes before unmolding.

5-INGREDIENT BAKED SPAGHETTI PIE

Steps:

• Cut spaghetti into aproximately 3" to 4" pieces.
• Beat eggs in a large bowl, add spaghett into and mix well, add parmesan cheese and blend all.
• Grease a glass 8" x 11" baking dish. Layer 1/2 of mixture on bottom, layer 1/2 of mozzarella cheese on top, layer rest of spaghetti and top with balance of mozzarella.
• Bake, uncovered, in preheated 325 degree oven for 40 minutes.
• Remove, slice into squares. As you serve top with 1-2 cups sauce, and sprinkle a little green or parmesan cheese on top to garnish. Reheat for lunch tomorrow.

VEGETABLE PASTA PIE

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.

SPAGHETTI PIE

Steps:

• Preheat oven to 375 degrees with a rack in the center. Butter a 10-by-3-inch round cake pan. Line the bottom with parchment paper, and butter parchment.
• In a large bowl, combine eggs, mozzarella, soppressata, Pecorino Romano, heavy cream, parsley, and 1/2 teaspoon pepper; season with salt, and stir to combine. Add spaghetti, and stir to combine. Pour mixture into prepared pan.
• Cover pan with foil, and place in oven. Bake until pie is heated through and beginning to bubble, about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, about 20 minutes more.
• Transfer pan to a wire rack; let cool 10 minutes. Run a knife around the edge, and invert onto a large plate. Remove parchment paper, and reinvert onto a serving platter. Cut into wedges; serve.