Pasta Pie

Pasta Pie

Using freshly ground beef makes for a lighter meat crust. If you want a spicy pasta pie, use marinara sauce with a little red hot chili pepper.

serves 8

• • 1 cup fresh bread crumbs

  • ¼ cup finely chopped parsley

  • 1 small onion, finely chopped

  • 1¼ cup freshly grated Parmigiano Reggiano cheese, divided

  • ½ teaspooon sea salt

  • ¼ teaspoon pepper

  • 3 eggs, slightly beaten

  • 1½ pound (24 ounces) ground beef (preferably freshly ground)

  • 14 ounces ditalini pasta, about 5 cups cooked

  • 1 pound (16 ounces) shredded mozzarella cheese

  • 3 cups marinara sauce, divided

Spray a deep dish pie pan with cooking spray. Preheat oven to 350 degrees F.

In a large bowl, mix the bread crumbs, parsley, onion, 1/2 cup Parmigiano cheese, salt and pepper together until well blended. Add the eggs and ground beef and toss gently until ingredients are blended. Do not over mix. Form a crust about an inch thick with the meat mixture in the pie plate. Set aside.

Meanwhile, cook the ditalini pasta until just al dente. Do not overcook - the pasta needs to be slightly underdone because it will cook further in the oven. Drain the pasta.

In another large bowl, mix the cooked pasta with 3/4 cup of the grated Parmigiano cheese, the mozzarella cheese and 2 cups of the marinara sauce. Mix well and then pour into the meat crust, forming a high dome with the pasta. Cover with nonstick foil.

Bake at 350 for 1-1/2 hours, removing the foil the last 15 minutes to get the top a little crusty. Remove from oven and let cool 15 minutes before serving.

Slice into wedges and serve with the additional marinara sauce.

theitaliandishblog.com