Best Adrianas Pasta Pie Recipes

ADRIANA'S PASTA PIE

Steps:

• Read directions all the way through first********* Meat Crust: Mix ground beef, parsley, bread crumbs, onion, eggs, 1/2 cup parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl very gently.
• Do not overmix.
• Put mixture into lightly greased 10-inch pie plate or 11" x 7" casserole dish.
• Shape crust so that it's about 1" thick.
• Tomato Basil Sauce:.
• In large pot, cook garlic and red pepper flakes in oil on low heat for 4 minutes only.
• Add tomatoes, paste, water, 1 1/2 teaspoons salt, 1 teaspoon black pepper, sugar and basil leaves.
• Bring to boil.
• Reduce to low heat.
• Add chunk of Romano cheese and cook for 1 1/2 hours.
• Filling:.
• Preheat oven to 350 degrees Fahrenheit.
• Mix the filling (3 cups cooked pasta, 1/2 pound mozzarella, 1/2 pound provolone, 1/2 cup parmesan cheese and 2 cups tomato basil sauce) in a bowl.
• Scoop into meat crust.
• Bake for 1 1/2 hours.
• Let cool for at least 15 minutes.
• Top each slice with tomato basil sauce and sprinkle with Parmesan cheese.

RIGATONI PIE

Steps:

• Heat 4 tablespoons of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the chile flakes, then add the tomatoes and 1 1/2 cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.
• Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon olive oil.
• Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.
• Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.

PASTA PIE

Steps:

• In a large pot cook pasta until slightly underdone (apx 12 minutes). When done, rinse in cold water and drain again. Toss pasta with 1 tablespoon olive oil to coat. Set aside.
• Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.
• Add crushed tomatoes; simmer until thickened, about 10 minutes.
• Toss pasta with parmesan cheese. Butter a 9" springform pan. Tightly pack pasta into pan, standing each piece on end. I held the pan on it's side and layered that way. Spread meat sauce on top of pasta and try to have the sauce go into center of noodles.
• Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 15 minutes. Run a knife around the edge to loosen and then unmold.
• Cut into wedges and serve with any remaining meat sauce you might have.
• Enjoy!