Pasta Pie

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Pasta Pie

Pasta Pie

Pasta Pie


1 cup fresh bread crumbs

¼ cup finely chopped parsley

1 small onion, finely chopped

1¼ cup freshly grated Parmigiano Reggiano cheese, divided

½ teaspooon sea salt

¼ teaspoon pepper

3 eggs, slightly beaten

1½ pound (24 ounces) ground beef (preferably freshly ground)

14 ounces ditalini pasta, about 5 cups cooked

1 pound (16 ounces) shredded mozzarella cheese

3 cups marinara sauce, divided


Spray a deep dish pie pan with cooking spray. Preheat oven to 350 degrees F.

In a large bowl, mix the bread crumbs, parsley, onion, ½ cup Parmigiano cheese, salt and pepper together until well blended. Add the eggs and ground beef and toss gently until ingredients are blended. Do not over mix. Form a crust about an inch thick with the meat mixture in the pie plate. Set aside.

Meanwhile, cook the ditalini pasta until just al dente. Do not overcook - the pasta needs to be slightly underdone because it will cook further in the oven. Drain the pasta.

In another large bowl, mix the cooked pasta with ¾ cup of the grated Parmigiano cheese, the mozzarella cheese and 2 cups of the marinara sauce. Mix well and then pour into the meat crust, forming a high dome with the pasta. Cover with nonstick foil.

Bake at 350 for 1½ hours, removing the foil the last 15 minutes to get the top a little crusty. Remove from oven and let cool 15 minutes before serving.

Slice into wedges and serve with the additional marinara sauce.

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