Recipe courtesy of Adriana Fazio
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Adriana's Pasta Pie
Total:
5 hr
Prep:
30 min
Inactive:
15 min
Cook:
4 hr 15 min
Yield:
8 servings
Level:
Intermediate
Total:
5 hr
Prep:
30 min
Inactive:
15 min
Cook:
4 hr 15 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Crust:
  • 1 1/2 pounds ground beef
  • 1/4 cup chopped fresh parsley leaves
  • 1 cup bread crumbs
  • 1 small onion, chopped
  • 3 large eggs
  • 1/2 cup Parmesan
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
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
Adriana's Tomato Basil Sauce:
  • 1/3 cup olive oil
  • 4 cloves minced garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 56 ounces canned tomatoes
  • 24 ounces tomato paste
  • 56 ounces water
  • 1 1/2 tablespoons salt
  • 1 teaspoon black ground pepper
  • 3/4 cup sugar
  • 1 cup fresh whole basil leaves
  • 1 (2-ounce) chunk Romano cheese

Directions

Filling:

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.

Adriana's 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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