Happy Valentines Pasta Pie

You have a springform pan right?

This is a super easy recipe and it makes quite a nice presentation. 

There are plenty of recipes for this online. One from the Food Network another from Tablespoon.com. 

I had leftover marinara sauce in the fridge. I cooked up some sausage and added it to the sauce. I made the Rigatoni and stood it up in the springform pan. I lined the pan with parchment for easy clean-up.

I put the sauce over the pasta and topped it with cheeses. Baked for about 30 minutes. 

Happy Valentines Day!!

Pasta Pie

I think it is safe to assume that when you see posts about a pasta dish you will see this recipe a few days later. The Pasta Pie. The recipe is from a Chef Silvio's book, Cooking With Chef Silvio: Stories and Authentic Recipes from Campania. I used leftover pasta from Friday night. This was so damn good. The pasta was good the night I made it, but it was baked over the top.

Ingredients
3 large eggs, lightly beaten
2/3 cup pecorino romano cheese
1/3 cup milk
1 tbsp. fresh chopped parsley
1 tbsp. olive oil
Salt and fresh ground pepper
12 oz cooked pasta, cold
2 tbsp butter

Method
In a bowl, beat the eggs, grated cheese, cream, parsley, salt and pepper until well combined. Stir in the spaghetti, then set aside. Place the butter in a deep pie tin and melt the butter in a 425 degree oven, and spread over the pan bottom. Pour the spaghetti mixture into the buttered pan and spread evenly. Bake at 425 degrees for 8 to 10 minutes,or until it is firm and golden.

Spaghetti Squash, Zucchini and Sausage Pie

A pasta pie made with Spaghetti Squash and Zucchini and Al Fresco Sweet Italian Chicken Sausage.

First, I microwaved the Spaghetti Squash. (Click Here for KitchenTreaty's easy to the follow instructions on preparing Spaghetti Squash.)

Next use a vegetable peeler or a mandoline to slice the zucchini. Saute the zucchini in olive oil and season with salt and pepper.

Mix the zucchini and Spaghetti Squash with 2 beaten eggs. Add chopped fresh basil, parsley and thyme and Pecorino Romano Cheese. Set aside.

Saute the Chicken Sausage. Add the sausage to the vegetables and stir to blend. Place in pie dish that has been sprayed with a cooking spray.

Bake for 25 minutes at 350 degrees or until the custard is set.

Pappardelle with Zucchini and Chicken Pie

Yes, that leftover pasta from Pappardelle with Zucchini and Chicken on Friday night has been transformed into a pasta pie. It is the only logical thing to do with leftover pasta.

The recipe for the Pasta Pie is from Chef Silvio's book, Cooking With Chef Silvio: Stores and Authentic Recipes from Campania.

Ingredients
3 large eggs, lightly beaten
2/3 cup Pecorino Romano cheese
1/3 cup heavy cream
1 tbsp. fresh chopped parsley
1 tbsp. olive oil
Salt and fresh ground pepper
12 oz cooked spaghetti, cold
2 tbsp butter

Method
In a bowl, beat the eggs, grated cheese, cream, parsley, salt and pepper until well combined. Stir in the spaghetti, then set aside. Place the butter in a deep pie tin and melt the butter in a 425 degree oven, and spread over the pan bottom. Pour the spaghetti mixture into the buttered pan and spread evenly. Bake at 425 degrees for 8 to 10 minutes, or until it is firm and golden.

A Few Of My Favorite Things Revisited

Remember my post These Are A Few Of My Favorite Things? Well this is what I did with the leftovers. Chris said he liked this better than the original dinner. This disappeared really fast. Here is the recipe I used, it is from Cooking With Chef Silvio: Stories and Authentic Recipes from Campania. I have made a couple of changes to the original recipe.

Ingredients
3 large eggs, lightly beaten
2/3 cup pecorino romano cheese
1/3 cup heavy cream
1 tbsp. fresh chopped parsley
1 tbsp. olive oil
Salt and fresh ground pepper
Leftover pasta
2 tbsp butter

Method
In a bowl, beat the eggs, grated cheese, cream, parsley, salt and pepper until well combined. Stir in the spaghetti, then set aside. Spray pie dish with cooking spray, Pam is what I use. Pour the spaghetti mixture into the pan and spread evenly. Bake at 425 degrees for 8 to 10 minutes,or until it is firm and golden.

Grilled Chicken and Pasta Pie

Tonight we had the first grilled chicken of the season. This morning before I went to work I put the chicken breast in a marinade of olive oil, red wine vinegar, fresh chopped rosemary, oregano, salt and pepper. Delicious!

To go along with the chicken I made a Pasta Pie on Sunday using the leftover pasta from Friday night. That and a salad of arugula, tomato and shaved Parmigiana made this a perfect dinner.

Pasta Pie, The Big Salad, Why I Blog and A Happy Birthday Wish

Do you remember Friday night's dinner? The pasta with the roasted vegetables. Fortunately we had leftovers. So I made my favorite thing to make with leftover pasta. The Pasta Pie. The recipe is from Chef Silvio's book, Cooking With Chef Silvio: Stores and Authentic Recipes from Campania. His recipe calls for heavy cream. Well I did not have any but I had plain Greek Yogurt. Wow it was amazing. Before I finished my first slice I saw someone go back for seconds.

Here is the recipe with my variation noted.

Ingredients
3 large eggs, lightly beaten
2/3 cup pecorino romano cheese
1/3 cup heavy cream (or 1/3 cup Plain Greek Yogurt)
1 tbsp. fresh chopped parsley
1 tbsp. olive oil
Salt and fresh ground pepper
12 oz cooked spaghetti, cold
2 tbsp butter

Method
In a bowl, beat the eggs, grated cheese, cream, parsley, salt and pepper until well combined. Stir in the spaghetti, then set aside. Place the butter in a deep pie tin and melt the butter in a 425 degree oven, and spread over the pan bottom. Pour the spaghetti mixture into the buttered pan and spread evenly. Bake at 425 degrees for 8 to 10 minutes,or until it is firm and golden.

In addition to the Pasta Pie we had the ever popular Big Salad. I got 2 heads of lettuce, one green leaf and the other Romaine, from Jake's Farm Stand for $2.00 each. They are huge! I have enough lettuce for all week. And after the dessert I had today that Becky brought in I need to eat nothing but lettuce. It was something her sister made. A log of dark chocolate with cookies inside. Dear God it was quite good.

Now on to the Why I Blog portion of tonight's post...

This is our God Daughter Elenora eating Baked Quiona and Chicken Parmesan.

And that is why I post what we had for dinner.

And Happy 40th Birthday to my nephew Carlo!

Pasta Pie

  A what? And what is the crust? Ground Beef!

 I wish I had a photo of Chris's face when he saw this. Pure joy.

 I had seen this recipe on the The Italian Dish site. It was described as a meal good for a wintery night. Well today it was maybe 45 degrees out. It was rainy and damp so this was a perfect meal.

  It was crazy to cut into it like a pie. It was like a mile high pasta pie!