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Four Seasons Pasta Pie

Source: Cooking at a Glance - Pasta
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Active Time:  46 Minutes

  Makes 4 main-dish servings
If fresh plum tomatoes aren't in season, peel and thinly slice 1 large tomato, then cut the slices in half and arrange on top of the prosciutto or ham.
RECIPE INGREDIENTS
For Crust:
5 ounces dried spaghetti or linguine or 10 ounces fresh linguine
1 beaten egg
1/4 cup grated parmesan cheese
1 tablespoon margarine or butter
For Filling:
1 beaten egg
1 cup ricotta cheese
1/8 teaspoon pepper
For Topping:
1/2 cup sliced fresh mushrooms
1 teaspoon olive oil
1 ounce prosciutto or fully cooked ham, chopped (1/4 cup)
2 plum tomatoes, thinly sliced
4 teaspoons purchased basil pesto (such as Buitoni®)
2 tablespoons grated parmesan cheese
Four Seasons Pasta Pie Recipe at Cooking.com
DIRECTIONS
FOR CRUST: In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 8-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return to warm pan.


Meanwhile, in a medium mixing bowl combine egg, Parmesan cheese, and margarine or butter. Pour over hot spaghetti in saucepan and toss to coat. Press spaghetti mixture evenly into bottom and up sides of a well-greased 9-inch pie plate. Set aside.


FOR FILLING: In a small mixing bowl combine egg, ricotta cheese, and pepper. Spread over spaghetti crust.


FOR TOPPING: In a medium skillet cook and stir mushrooms in hot oil for 2 minutes, or till tender. Set aside. Sprinkle chopped prosciutto or ham over cheese filling. Arrange tomato slices in a circle 1 inch from the edge of the pie plate. Dot pesto on tomato slices. Arrange mushrooms inside the circle of tomatoes.


TO SERVE: Cover and bake in a preheated 350 degrees oven for 20 minutes. Uncover and sprinkle with Parmesan cheese. Bake, uncovered, for about 5 minutes more, or till cheese melts. Let stand for 5-10 minutes before serving. Cut into wedges to serve.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 main-dish servings
Calories: 378
Fat. Total: 18g
Fiber: 1g
Carbohydrates, Total: 33g
Sodium: 418mg
% Cal. from Fat: 43%
Cholesterol: 146mg
Protein: 22g
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