RIGATONI PIE
With just a few extra minutes of prep time, a classic baked pasta dinner is transformed into an eye-catching pie. To save time, instead of making your own tomato sauce, you can substitute 4 cups of smooth-textured, store-bought marinara.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
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 PIE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
SPAGHETTI PIE
A classic Italian combination is remade into a creamy, family-pleasing spaghetti pie. This recipe was given to me several years ago. My family never grows tired of it. - Ellen Thompson, Springfield, Ohio
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain., In a large skillet, cook beef, onion and green pepper over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in tomatoes, tomato paste, seasonings and sugar., In a large bowl, whisk egg whites, melted butter and Parmesan cheese until blended. Add spaghetti and toss to coat. Press spaghetti mixture onto bottom and up sides of a greased 9-in. deep-dish pie plate, forming a crust. Spread cottage cheese onto bottom; top with beef mixture. , Bake, uncovered, 20 minutes. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 5-10 minutes longer. Let stand 5 minutes before serving.
Nutrition Facts : Calories 348 calories, Fat 10g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 690mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
RIGATONI PASTA PIE (MARTHA STEWART)
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
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
CACIO E PEPE PIE
This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.
Provided by Molly Baz
Categories Pasta Pie Fontina Cheese Parmesan Pepper Ricotta Egg Dinner Fall Winter Bake Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Lightly spray an 8" springform pan with nonstick spray. Wrap bottom tightly in foil to prevent any leaks and place on a rimmed baking sheet.
- Mix Fontina, half-and-half, 4 oz. Parmesan, 1 Tbsp. pepper, and 1 1/2 tsp. salt in a large bowl that can rest on rim of pasta pot without falling in.
- Fill pasta pot with 5 quarts water and add remaining 1/2 cup salt. Bring to a boil and cook pasta 4 minutes shy of package directions. Drain.
- While pasta is cooking, place bowl with cheese mixture over pot and whisk constantly until cheese is melted, 3-4 minutes. Remove from heat. Whisk in ricotta, then eggs and 2 Tbsp. oil. Add drained pasta to bowl and toss to coat.
- Transfer pasta to prepared pan, pressing down to compact lightly. Pour any leftover cheese mixture evenly over. Using tongs or a fork, pull up a few strands of pasta so they form loops just above surface of pie (these will get browned and give texture to the top).
- Bake pasta until cheese is bubbling and pie is golden brown on edges and sides, 35-45 minutes. Let cool 10-15 minutes before removing sides of pan. Slide a thin spatula underneath and around pie to help release it from pan, then transfer to a platter or cutting board. Top with Parmesan, a drizzle of oil, and a few cranks of pepper. Slice into wedges and serve warm.
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- Preheat oven to 350° F and spray or grease a 9-10 spring form pan or 9" deep dish pie plate or if doubling a 9x13 baking dish. Wrap your springform pan in foil to avoid leaking, place on half sheet baking pan.
- Bring a large pot of salted water over high heat to boil for pasta. In a separate large saucepan, over medium heat, melt butter and swirl in olive oil. Saute onions for about 7 minutes until translucent and browned slightly, add garlic and stir for 1 minute. Add ground beef and sausage, breaking up and cook until browned.
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- Cook spaghetti noodles according to package directions. Drain, and add hot noodles to a large bowl.
- In a small bowl, beat the egg. Add the butter and the hot pasta. Toss until butter is melted. Add parmesan cheese, basil, and a little salt and pepper and toss everything gently to combine. Empty pasta mixture into prepared pie pan and pat down tight.
- Spread cottage cheese evenly over the top of the pasta. Spoon your favorite spaghetti sauce over top and smooth into an even layer.
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