Photo: Adriana's Pasta Pie Recipe
Ingredients
Crust:
- 1 1/2 pounds ground beef
- 1/4 cup chopped fresh parsley leaves
- 1 cup bread crumbs
- 1 small onion, chopped
- 3 large eggs
- 1/2 cup Parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Filling:
- 5 cups cooked tubetti pasta (tiny tubes or baby shells work best)
- 1/2 pound shredded mozzarella
- 1/2 pound shredded provolone
- 3/4 cup grated Parmesan, plus extra for garnish
- 2 cups Adriana's tomato basil sauce, recipe follows
Directions
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.
Adriana's Tomato Basil Sauce:
- 1/3 cup olive oil
- 4 cloves minced garlic
- 1/2 teaspoon crushed red pepper flakes
- 56 ounces canned tomatoes
- 24 ounces tomato paste
- 56 ounces water
- 1 1/2 tablespoons salt
- 1 teaspoon black ground pepper
- 3/4 cup sugar
- 1 cup fresh whole basil leaves
- 1 (2-ounce) chunk Romano cheese
Tomato Basil Sauce:
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.
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Read all 19 reviews
By christens
on March 26, 2012
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This was tasty--the sauce was the best part. So glad I took the time to make it. However, 3/4 cup of sugar is too much. I'd cut that in half next time. (I had to add two more cans of tomatoes to cut the sweetness. The pie was was much better the next day for lunch all mixed up together.
By foreverloved18_...
Orlando, FL
on June 07, 2007
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OK, I LOVE THIS! The pie was so easy to make and the smells penetrating throughout the kitchen were so comforting! The taste was wonderful and it looked so impressive! All the senses were satisfied with this dish! I served it with an Antipasti Salad. Perfect~
By bgfree
Wyoming, MI
on March 20, 2007
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Tips: 2 cups of sauce IN with the filling. Beware of tons of overflowing grease when the ground beef is cooking in the oven. 5 cups of COOKED pasta.
Mine turned out tooth-breakingly burnt. The inside though, was heaven and it was good the next day.
Read all 19 reviews