Italian Pasta Pie

READY IN: 45mins
Recipe by cagrown27

I got this recipe from my monthly Betty Crocker recipe book (Jan 2001). It is very easy to make and so good. I used about a cup of swiss cheese and I used fresh chopped basil. The flavor was amazing! I added a salad and it made a complete meal.

Top Review by Roxygirl in Colorado

This was REALLY good and I think would appeal to about everybody! My husband was shocked that I assembled it in 15 min. I used leftover Recipe #64196 instead of the jarred sauce. This was fun to put together! I loved how crusty and thin the baguette was when toasted. I omitted the Swiss cheese (kids don't care for it). I could see some fontina or mozz. but it was perfectly great without any cheese. I let the casserole stand for about 10 min. and I didn't have any trouble cutting it (most of the bread pieces stayed on!) Thanks chef, for posting such a neat recipe. Roxygirl

Ingredients Nutrition


  1. Heat Oven to 400. Cook and drain pasta as directed on package.
  2. While pasta is cooking, brush bread with butter. line bottom and side of pie plate, 9 x 1 1/2 inches, with bread, butter side up and slightly overlapping slices. Bake about 10 minutes or until light brown.
  3. Reduce oven temperature to 350. Stir swiss cheese and 1 tablespoon of the basil into the alfredo sauce. Toss sauce and pasta. Spoon into baked crust. Sprinkle with tomatoes, onions and Romano cheese.
  4. Bake 15 - 20 minutes or until hot. Let stand 5 minutes before cutting. Sprinkle with remaining basil.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a