VEGETABLE PASTA PIE
I've had this recipe for ages. I used to make it before I moved overseas. 2 things I always did differently was replace the ricotta with cottage cheese and I used a cast iron skillet as opposed to the springform pan. Goes well with nice tossed salad. Also try using wholemeal flour for pastry... I have done that and it made if very hearty and wholesome--especially if you use wholemeal pasta and stick with low fat cheeses.
Provided by YnkyGrlDwndr
Categories Savory Pies
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 694.1, Fat 38.7, SaturatedFat 14.3, Cholesterol 80.2, Sodium 610.2, Carbohydrate 59.5, Fiber 6.1, Sugar 5.9, Protein 29
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.
VEGGIE PASTA PIE
This is especially good when all of the veggies and herbs are in season. I've served this for a weekend breakfast, ladies lunch and even dinner. When served for dinner I grilled chicken breasts. Possible you could cook diced chicken right on top of the pie but I haven't tried it. You may use the lower fat versions of any or all of the cheeses with good results.
Provided by racrgal
Categories Breakfast
Time 1h5m
Yield 6 pieces, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375. Spray 8" springform pan or cake pan with nonstick cooking spray.
- Heat oil in small skillet. Add onion and garlic. Cook over med heat until onion is transparent.
- Place onion and garlic mixture in medium bowl. Mix in linguine, parsley, lemon juice, pepper 1/2 teaspoon each oregano and basil.
- In small bowl combine ricotta, 2 tablespoons of the parmesan cheese, egg and remaining oregano and basil. Stir into linguine mixture.
- Place half the linguine mixture in prepared pan.
- Using half of each, place a layer of tomato, then a layer of zucchini.
- Layer remaining linguine mixture.
- Top with a layer of tomato and a layer of zucchini.
- Sprinkle with mozzarella and remaining parmesan cheese.
- Cover with foil.
- Bake 35 minutes. Remove foil and bake another 5 minutes to melt and toast the cheese. Let stand 10 minutes before cutting.
- If you prefer your veggies a little on the crunchy side just reduce the cooking time.
Nutrition Facts : Calories 290.6, Fat 12.1, SaturatedFat 5.8, Cholesterol 65.4, Sodium 166.9, Carbohydrate 31.6, Fiber 3.3, Sugar 4.6, Protein 14.7
VEGETABLE SPAGHETTI BAKE
"This fresh-tasting main dish is loaded with vegetables, cheese, noodles and spaghetti sauce," write Laurie Messer of Bonifay, Florida. "I makes excellent use of garden produce, but my family enjoys it anytime of year."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions; drain and place in a large bowl. Add 1-1/2 cups spaghetti sauce; set aside. In a large nonstick skillet, saute the zucchini, celery, carrots, mushrooms and onion in oil until tender., Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Layer with half each of the spaghetti mixture, cottage cheese, vegetables and mozzarella cheese. Repeat layers. Cover with remaining sauce; sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 290 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 645mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
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