Recipe courtesy of Adriana Fazio

Adriana's Pasta Pie

  • Level: Intermediate
  • Total: 5 hr
  • Prep: 30 min
  • Inactive: 15 min
  • Cook: 4 hr 15 min
  • Yield: 8 servings
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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

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

Directions

Filling:

  1. Crust:
  2. 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.
  3. Filling:
  4. Preheat the oven to 350 degrees F.
  5. Mix filling ingredients and scoop into meat crust.
  6. 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. 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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