Best 2 Adrianas Pasta Pie Recipes

Embark on a culinary journey to Italy as we introduce you to Adriana's Pasta Pie, a delectable dish that embodies the essence of Italian cuisine. This savory pie, hailing from the vibrant region of Tuscany, is a symphony of flavors and textures that will tantalize your taste buds. A golden-brown crust embraces a hearty filling of tender pasta, succulent vegetables, flavorful cheese, and aromatic herbs. Adriana's Pasta Pie is a versatile dish that can be enjoyed as an appetizer, main course, or even as a comforting snack. Whether you're a seasoned chef or a home cook looking for a new culinary adventure, this recipe is sure to impress. Join us as we delve into the secrets of preparing this classic Italian dish, and discover the variations that make it a beloved culinary creation.

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ADRIANA'S PASTA PIE

Adriana's Pasta Pie image

Three words-- OH MY GOSH!!!! This is a recipe from Adriana's restaurant on The Hill in St. Louis, one of the greatest Italian neighborhoods in the country. This pie is so good it will leave you wanting more, even when you're full. It makes a LOT of extra sauce for you to save and use as you wish. I also make this ahead by only baking it for 15 minutes at first, then freezing it and baking it for an hour at a later time. Can you say "meat crust?" You will from now on... p.s. a reviewer says the recipe also appears on foodtv.com with slight variations.

Provided by anchor girl

Categories One Dish Meal

Time 3h45m

Yield 10 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 lbs ground beef (I used 95%lean and it was fine)
1/4 cup chopped fresh parsley leaves
1 cup breadcrumbs
1 small onion, chopped
3 eggs
1 cup grated parmesan cheese
2 teaspoons salt
1 1/4 teaspoons ground black pepper
3 cups cooked tubetti (tiny tubes or baby shells)
1/2 lb mozzarella cheese, shredded
1/2 lb provolone cheese, shredded
1/3 cup olive oil
4 minced garlic cloves
1/2 teaspoon crushed red pepper flakes
56 ounces crushed tomatoes in puree
24 ounces tomato paste
20 ounces water
3/4 cup sugar
1 cup fresh basil leaf, torn
2 ounces romano cheese
parmesan cheese, for garnish

Steps:

Read directions all the way through first********* Meat Crust: Mix ground beef, parsley, bread crumbs, onion, eggs, 1/2 cup parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl very gently.
Do not overmix.
Put mixture into lightly greased 10-inch pie plate or 11" x 7" casserole dish.
Shape crust so that it's about 1" thick.
Tomato Basil Sauce:.
In large pot, cook garlic and red pepper flakes in oil on low heat for 4 minutes only.
Add tomatoes, paste, water, 1 1/2 teaspoons salt, 1 teaspoon black pepper, sugar and basil leaves.
Bring to boil.
Reduce to low heat.
Add chunk of Romano cheese and cook for 1 1/2 hours.
Filling:.
Preheat oven to 350 degrees Fahrenheit.
Mix the filling (3 cups cooked pasta, 1/2 pound mozzarella, 1/2 pound provolone, 1/2 cup parmesan cheese and 2 cups tomato basil sauce) in a bowl.
Scoop into meat crust.
Bake for 1 1/2 hours.
Let cool for at least 15 minutes.
Top each slice with tomato basil sauce and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 776.1, Fat 36.2, SaturatedFat 15.4, Cholesterol 150.4, Sodium 1930.3, Carbohydrate 74, Fiber 7.7, Sugar 25.7, Protein 42.5

PASTA PIE

Pasta Pie image

Make and share this Pasta Pie recipe from Food.com.

Provided by JFitz

Categories One Dish Meal

Time 55m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb rigatoni pasta
2 tablespoons olive oil, divided
1 lb ground beef
2 garlic cloves, crushed
1/4 teaspoon ground pepper
1 tablespoon oregano
1 (28 ounce) can good quality crushed tomatoes
1 tablespoon butter
1 teaspoon salt
1 cup parmesan cheese, finely grated
8 ounces grated mozzarella cheese

Steps:

In a large pot cook pasta until slightly underdone (apx 12 minutes). When done, rinse in cold water and drain again. Toss pasta with 1 tablespoon olive oil to coat. Set aside.
Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, 1 teaspoon salt and pepper. Cook 2 minutes more.
Add crushed tomatoes; simmer until thickened, about 10 minutes.
Toss pasta with parmesan cheese. Butter a 9" springform pan. Tightly pack pasta into pan, standing each piece on end. I held the pan on it's side and layered that way. Spread meat sauce on top of pasta and try to have the sauce go into center of noodles.
Place in a 400 degree oven for 15 minutes. Sprinkle mozzarella cheese on top and bake another 15 minutes. Run a knife around the edge to loosen and then unmold.
Cut into wedges and serve with any remaining meat sauce you might have.
Enjoy!

Nutrition Facts : Calories 555.8, Fat 26.1, SaturatedFat 11.3, Cholesterol 123.7, Sodium 853.2, Carbohydrate 49.4, Fiber 3.9, Sugar 1.5, Protein 31.4

Tips:

Use a good quality pasta for the best results. Fresh pasta is ideal, but dried pasta will also work well.
Cook the pasta al dente according to the package instructions. This will ensure that the pasta is still firm when it is added to the pie.
Use a variety of cheeses for the filling. This will give the pie a more complex flavor.
Don't overfill the pie crust. The filling should be about 1 inch thick.
Bake the pie until the crust is golden brown and the filling is bubbly. This usually takes about 30 minutes.
Let the pie cool for a few minutes before slicing and serving. This will help the filling to set.

Conclusion:

Pasta pie is a delicious and versatile dish that can be made with a variety of ingredients. It is perfect for a weeknight meal or a special occasion. With so many different recipes to choose from, you are sure to find one that you will love.