Recipe courtesy of Adriana Fazio
Adriana's Pasta Pie
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1105
- Total Fat
- 52
- Saturated Fat
- 22
- Carbohydrates
- 105
- Dietary Fiber
- 10
- Sugar
- 38
- Protein
- 57
- Cholesterol
- 195
- Sodium
- 1943
- Total: 5 hr
- Prep: 30 min
- Inactive: 15 min
- Cook: 4 hr 15 min
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
- 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:
- 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.