Pasta Pie

"A different, tasty casserole dish."
 
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Ready In:
1hr
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Preheat oven to 375°F.
  • To prepare base: Cook vermicelli in boiling salted water until al dente. Drain. Add 1T olive oil and stir.
  • In a large bowl, combine eggs, nutmeg and parmesan. Season with salt and pepper. Add vermicelli and stir well to coat pasta evenly with egg mixture.
  • Grease 9” pie tins and press the pasta evenly over the bottom and up the sides (as though you would for a pie crust) far enough to form a shallow rim.
  • Cover the rim loosely with tin foil and bake for 10 minutes, or until pasta shell has set. Leave the foil on for later baking.
  • To prepare the filling: Heat oil in a frying pan and gently saute garlic for 1 minute. Drain tomatoes, reserving juice for later, and break tomatoes up with a spoon before adding to the pan. Cook over low heat for 5 minutes, stirring occasionally.
  • Add salt and pepper to taste, 10 - 13 cups of reserved tomato juice and the orange rind.
  • Simmer until tomatoes are pulpy and thick, stirring occasionally. The mixture should be quite thick, with no excess liquid.
  • Remove from heat and stir in mint (if using) and sugar, then let cool slightly. Stir cheese into tomato mixture, then spoon into the pasta base.
  • Bake until set, about 30 minutes. Cool slightly before serving.

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