VEGETABLE PASTA PIE

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Vegetable Pasta Pie image

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.

Provided by YnkyGrlDwndr

Categories     Savory Pies

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

2 cups plain flour
salt
3/4 cup shortening
2 cups rotelle pasta or 2 cups rotini pasta
2 medium red peppers
2 medium yellow peppers
1 medium onion
2 tablespoons olive oil or 2 tablespoons salad oil
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
1 large egg
1 (15 ounce) container part-skim ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded part-skim mozzarella cheese
1 cup marinara sauce or 1 cup spaghetti sauce

Steps:

  • 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.

Nutrition Facts : Calories 694.1, Fat 38.7, SaturatedFat 14.3, Cholesterol 80.2, Sodium 610.2, Carbohydrate 59.5, Fiber 6.1, Sugar 5.9, Protein 29

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