Ramen Under The Tuscan Sun Pie Food
RAMEN UNDER THE TUSCAN SUN PIE
This is a great recipe to use up produce in your refrigerator before it goes bad. Not only is this recipe cost effective and it reduces waste, but it is divine! Feel free to add whatever vegetables you have on hand such as zucchini, eggplant, tomatoes, shallots, hard squash, frozen vegetables..... the list of possibilities is endless. I added cherry tomatoes and they were awesome! Serve with a salad and crusty bread.
Provided by NcMysteryShopper
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 611.8, Fat 36.9, SaturatedFat 12.7, Cholesterol 233.7, Sodium 1256.5, Carbohydrate 51.5, Fiber 1.3, Sugar 2.4, Protein 20.3
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