Adriana's Pasta Pie

  • Recipe courtesy of Adriana Fazio
Total Time:
5 hr
Prep:
30 min
Inactive Prep:
15 min
Cook:
4 hr 15 min
Yield:
8 servings
Level:
Intermediate

Ingredients

CRUST:
    FILLING:
    • 5 cups cooked tubetti pasta (tiny tubes or baby shells work best)
    • 1/2 pound shredded mozzarella
    • 1/2 pound shredded provolone
    • 3/4 cup grated Parmesan, plus extra for garnish
    • 2 cups Adriana's tomato basil sauce, recipe follows

    Directions

    Crust:
    Mix crust ingredients gently to combine. Do not over mix. Put mixture into a lightly greased 10-inch pie plate. Shape meat to form a 1-inch thick crust.

    Filling:

    Preheat the oven to 350 degrees F.

    Mix filling ingredients and scoop into meat crust.
    Bake for 1 1/2 hours. Let pie cool for 15 minutes before cutting into 8 pie slices. Top each slice with Adriana's Tomato Basil Sauce and sprinkle with a little Parmesan.

    Tomato Basil Sauce:
    In large pot, cook garlic and red pepper flakes in oil on low heat for 3 to 5 minutes only. Add tomatoes, paste, water, all seasonings, and fresh basil. Bring to a boil and then reduce to low heat. Add the chunk of Romano cheese. Cook for 2 1/2 to 3 hours stirring often.

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