Best Tomato And Basil Pie Recipes

TOMATO AND BASIL PIE

Tomato and Basil Pie image

Make and share this Tomato and Basil Pie recipe from Food.com.

Provided by jovigirl

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 pie crust, unbaked
1 1/2 cups shredded mozzarella cheese, divided
5 roma tomatoes or 4 medium tomatoes
1 cup loosely packed fresh basil leaf
4 garlic cloves, peeled
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
1/8 teaspoon white pepper

Steps:

Unfold piecrust according to package directions. Place in a 9-inch quiche or pie dish. Prebake according to package directions. Remove from oven. Sprinkle with 1/2 cup Mozzarella cheese. Adjust oven to 375°F.
Cut tomatoes into wedges, drain on paper towels. Arrange wedges on top of melted cheese in the baked pie shell.
In a food processor bowl, combine basil and garlic; process until coarsely chopped. Sprinkle over tomatoes.
In a medium mixing bowl, combine remaining Mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon cheese over top, spreading evenly to cover basil mixture.
Bake at 375°F for 35-40 minutes, or until top is golden and bubbly. Serve warm. Sprinkle with basil leaves if desired.

Nutrition Facts : Calories 516.5, Fat 36.2, SaturatedFat 11.8, Cholesterol 46.3, Sodium 806.3, Carbohydrate 33.2, Fiber 3.1, Sugar 4.5, Protein 15.9

TOMATO AND BASIL PASTA PIE

Tomato and Basil Pasta Pie image

Experience amazing flavor when you make this Tomato and Basil Pasta Pie! Add zucchini to this delicious pasta dish - you won't be disappointed!

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2-2/3 cups fideo cut spaghetti, uncooked
1 lb. lean ground beef
1 small onion, chopped
1 small zucchini, chopped
1 can (14.5 oz.) Italian-style diced tomatoes, undrained
3/4 cup CLASSICO Light Creamy Alfredo Pasta Sauce
2 egg whites, lightly beaten
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Parmesan Cheese, divided

Steps:

Cook spaghetti in large saucepan as directed on package, omitting salt.
Meanwhile, brown meat with onions in large nonstick skillet on medium heat; drain. Add zucchini and tomatoes; cook 4 to 5 min. or until zucchini is tender, stirring frequently.
Drain spaghetti; return to pan. Add pasta sauce, egg whites, 1/2 cup mozzarella and 1 Tbsp. Parmesan; mix well. Spoon into 9-inch pie plate sprayed with cooking spray; press onto bottom and up side of pie plate to form crust. Fill with meat mixture; top with remaining cheeses.
Bake 30 min. or until heated through.

Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g