Vegetable Pasta Pie

"I've had this recipe for ages. I used to make it before I moved overseas. 2 things I always did differently was replace the ricotta with cottage cheese and I used a cast iron skillet as opposed to the springform pan. Goes well with nice tossed salad. Also try using wholemeal flour for pastry... I have done that and it made if very hearty and wholesome--especially if you use wholemeal pasta and stick with low fat cheeses."
 
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Ready In:
1hr 45mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • In medium bowl mix flour and 1/2 tsp salt.
  • With pastry blender cut in shortening until mixture resembles coarse crumbles with fork stir 5 to 6 tablespoons cold water into flour mixture until dough is just moist enough to hold together shape dough into a ball cover with plastic wrap, place in refrigerator.
  • Prepare pasta as label directs, but do not use salt in water; drain.
  • Meanwhile, cut red and yellow peppers into 1 inch pieces.
  • Chop onion.
  • In 12 inch skillet over medium heat in hot olive or salad oil cook onion until tender crisp add red and yellow peppers, basil, black pepper and 1/4 tsp salt and cook stirring occasionally until vegetables are tender.
  • In cup beat egg slightly.
  • Reserve 1 Tbls beaten egg; set aside.
  • In another medium bowl mix remaining egg with ricotta cheese, spinach, and 1/4 tsp salt.
  • Preheat oven to 400°F Grease 9 inch by 2 ½ springform pan, allowing dough to hang over side of pan slightly.
  • Sprinkle bottom of crust with half of mozzarella cheese; top with half of sautéed pepper mixture.
  • Spread half of ricotta cheese mixture over pepper mixture; top with marinara sauce, then pasta.
  • Sprinkle remaining mozzarella cheese over pasta; top with remaining sautéed pepper mixture, then remaining ricotta cheese mixture.
  • Roll out remaining dough to 11 inch round; lay dough over filling allowing dough to hang over side of pan.
  • Fold overhang in toward center pinching dough all around to make a stand up edge; flute.
  • Cut slits in top crust to allow steam to escape during baking.
  • Brush the top and edge of crust with reserved egg.
  • Bake pie 55 to 60 minutes until crust is golden and filling is hot.
  • Allow pie to cool 5 minutes for easier slicing.
  • Remove side of springform pan to serve, cut into wedges.
  • 1 slice is plenty for one serve.

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Reviews

  1. wheeee!!! incredible!!!! ;) took a long time but: A-MA-ZING! thanks for sharing! andreas
     
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