Best Easter Spaghetti Pie Recipes

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PASTIA



Pastia image

Pastia is what Italians make at Easter.

Provided by Connie Malagrino

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 20

Number Of Ingredients 9

½ pound thin egg noodles, cooked
½ cup butter
1 ½ cups white sugar
1 quart milk
1 pint heavy cream
1 ounce anise extract
3 tablespoons vanilla extract
12 eggs
8 ounces ricotta cheese

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs and ricotta. Spoon into 9x13 inch baking dish and bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. Cool and serve.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 21.9 g, Cholesterol 166.5 mg, Fat 18.5 g, Fiber 0.1 g, Protein 7.7 g, SaturatedFat 10.5 g, Sodium 165.8 mg, Sugar 17.9 g

ITALIAN EASTER PIE | PIZZA RUSTICA



Italian Easter Pie | Pizza Rustica image

This Italian Easter meat pie is also know as pizza rustica. This hearty ricotta and meat pie is customarily served at Easter, but it is a delicious meal anytime of the year.

Provided by Angela Allison

Categories     Main Course

Time 2h30m

Number Of Ingredients 16

2 ½ cups all purpose flour
½ cup cold butter, cubed ((one stick))
2 tablespoons olive oil
1 large egg
1 teaspoon kosher salt
4 tablespoons cold water
15 ounces ricotta cheese
8 ounces shredded mozzarella cheese ((about a cup))
2 ounces shredded parmesan ((about ¼ cup) )
4 large eggs, beaten
6 ounces ham, diced ((about 1 ½ cups))
2 ounces salami, chopped ((about ½ cup))
2 ounces prosciutto, chopped ((about ½ a cup))
½ teaspoon kosher salt
¼ teaspoon pepper
1 large egg, beaten

Steps:

  • In a food processor fitted with the blade attachment, combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse just until the mixture is combined; it should resemble coarse sand. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball.
  • Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
  • In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside.
  • Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it. You can use any scrap pieces to fill in the gaps in the pan.
  • Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.
  • Roll out the remaining pie crust into a circle. Place it over top of the ricotta filling. Trim any excess overhang and use the side crust to roll over the top crust of the pie. Brush the pie with a beaten egg and make a small "x" shape in the middle of the pie to allow steam to escape.
  • Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees. Bake for about 75 minutes or until the crust is golden brown. Let cool for five minutes before removing the collar; let sit for another 10 minutes before slicing and serving.

Nutrition Facts : Calories 558 kcal, ServingSize 1 serving

ITALIAN EASTER PIE



Italian Easter Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 15

3 large eggs
3 tablespoons cold water
3 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces, plus more for the pan
22.5 ounces full-fat ricotta cheese
1/2 teaspoon kosher salt
Freshly ground black pepper
7 large eggs
1 tablespoon olive oil
1 pound ground spicy or sweet sausage
8 ounces asparagus, sliced 1/2 inch thick
10 thin slices Genoa salami
10 thin slices capicola
8 thin slices provolone cheese

Steps:

  • For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour.
  • For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside.
  • Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter.
  • On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese.
  • Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing.

CACIO E PEPE PIE



Cacio e Pepe Pie image

This decadent version of spaghetti pie has all the best parts of cacio e pepe (Pecorino! black pepper!) in a hearty, extra-cheesy, baked form.

Provided by Molly Baz

Categories     Pasta     Pie     Fontina     Cheese     Parmesan     Pepper     Ricotta     Egg     Dinner     Fall     Winter     Bake     Kid-Friendly     Small Plates

Yield 4 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
8 oz. coarsely grated Fontina cheese (about 2 cups)
1 1/2 cups half-and-half
4 oz. finely grated Parmesan and/or Pecorino Romano (about 1 cup), plus more for serving
1 Tbsp. freshly ground black pepper, plus more
1/2 cup plus 1 1/2 tsp. kosher salt
12 oz. bucatini or spaghetti
8 oz. ricotta
3 large eggs
2 Tbsp. extra-virgin olive oil, plus more for drizzling

Steps:

  • Preheat oven to 375°F. Lightly spray an 8" springform pan with nonstick spray. Wrap bottom tightly in foil to prevent any leaks and place on a rimmed baking sheet.
  • Mix Fontina, half-and-half, 4 oz. Parmesan, 1 Tbsp. pepper, and 1 1/2 tsp. salt in a large bowl that can rest on rim of pasta pot without falling in.
  • Fill pasta pot with 5 quarts water and add remaining 1/2 cup salt. Bring to a boil and cook pasta 4 minutes shy of package directions. Drain.
  • While pasta is cooking, place bowl with cheese mixture over pot and whisk constantly until cheese is melted, 3-4 minutes. Remove from heat. Whisk in ricotta, then eggs and 2 Tbsp. oil. Add drained pasta to bowl and toss to coat.
  • Transfer pasta to prepared pan, pressing down to compact lightly. Pour any leftover cheese mixture evenly over. Using tongs or a fork, pull up a few strands of pasta so they form loops just above surface of pie (these will get browned and give texture to the top).
  • Bake pasta until cheese is bubbling and pie is golden brown on edges and sides, 35-45 minutes. Let cool 10-15 minutes before removing sides of pan. Slide a thin spatula underneath and around pie to help release it from pan, then transfer to a platter or cutting board. Top with Parmesan, a drizzle of oil, and a few cranks of pepper. Slice into wedges and serve warm.

PRETTY EASTER PASTA PIE (CROSTATA DI TAGLIOLINI )



Pretty Easter Pasta Pie (Crostata di tagliolini ) image

Provided by Francine Segan

Categories     Easter     Mozzarella     Prosciutto

Yield Makes 6 to 8 servings

Number Of Ingredients 16

olive oil
1 small onion, minced
2 ounces pancetta or prosciutto, minced
8 ounces baby peas
salt
12 ounces fresh mushrooms, any type, thinly sliced
1 garlic clove, minced
1/4 cup homemade breadcrumbs, toasted
7 tablespoons butter
1/4 cup all-purpose or "0" flour
2 cups milk, warmed
1 pound tagliolini, or other fresh thin egg noodles
1/2 cup chicken or beef stock
1/2 cup grated Parmesan cheese
12 ounces burrata or mozzarella cheese, diced
8 ounces thinly sliced ham, cut into strips

Steps:

  • In a small sauté pan, heat 1 tablespoon oil over medium-high heat. Cook the onion and pancetta until the onion is softened, about 5 minutes. Add the peas and a few tablespoons of water, and cook until the peas are tender, about 5 minutes. Season with salt and pepper; set aside in a bowl.
  • In the same pan, heat 2 more tablespoons oil over high heat. Cook the mushrooms and garlic for a minute or two, until tender. Season with salt and pepper; set aside.
  • Preheat the oven to 350°F (175°C). Butter an 8- to 9-inch (20- to 23-cm) nonstick springform pan and dust it with breadcrumbs.
  • In another small pot, make béchamel: Melt 4 tablespoons of the butter over medium heat, stir in the flour, and cook, stirring constantly with a wooden spoon, until smooth. Add the milk and bring it to a boil, stirring until thick, about 2 minutes. Season with salt and pepper. Set aside.
  • Boil the pasta in salted water for 3 minutes less than the package directs. Drain and toss with the stock.
  • Layer the bottom of the prepared baking pan with one third of the pasta. Dot with one third of the béchamel, sprinkle it with 2 to 3 heaping tablespoons Parmesan, scatter on all of the pea mixture, then scatter on one third of the diced cheese. Spread out a second level layer of pasta, dot with one third of the béchamel, sprinkle with 2 to 3 heaping tablespoons Parmesan, and scatter on all the mushrooms, ham, and remaining diced cheese. Top with the remaining pasta and any unabsorbed remaining stock, pressing down to compact the layers. Dot the top with the remaining béchamel, Parmesan, breadcrumbs, and remaining butter, very thinly sliced.
  • Bake for about 25 minutes, until the pie is set and golden. Let it rest until it comes to room temperature before slicing.

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