Indulge in a culinary journey with our tantalizing Tomato and Basil Pasta Pie, a delightful fusion of classic Italian flavors and a comforting pasta bake. This savory pie features a flaky, golden crust encasing a flavorful filling of tender pasta, juicy tomatoes, aromatic basil, and a creamy, cheesy sauce. Each bite offers a burst of fresh flavors, complemented by a sprinkling of Parmesan cheese that adds a nutty richness. Elevate your pasta night with this delectable Tomato and Basil Pasta Pie, a perfect meal for family gatherings, potlucks, or a cozy dinner at home.
In addition to the main recipe, this article offers a collection of variations to cater to diverse tastes and dietary preferences. Discover the secrets of creating a vegan version of this dish, ensuring it's just as flavorful and satisfying. For those with gluten sensitivities, we've included a gluten-free alternative that maintains the same level of deliciousness. And if you're looking for a healthier twist, our lightened-up recipe reduces calories without compromising on taste.
Whether you're a seasoned cook or a novice in the kitchen, our Tomato and Basil Pasta Pie recipes are designed for success. Detailed instructions, helpful tips, and stunning photos guide you through each step of the process, ensuring a perfect result every time. Join us on this culinary adventure and experience the sheer delight of homemade pasta pie, a dish that will surely become a family favorite.
TOMATO PIE
A savory summertime Tomato Pie made by layering tomatoes slices, basil onion and a cheese spread into a pie crust and baking it until golden and bubbly.
Provided by Lauren Allen
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
- Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).
- Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.
- Combine the grated cheeses and mayonnaise or Greek yogurt together.
- Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
- Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.
- You might also like, Garden Vegetable Pie.
Nutrition Facts : Calories 472 kcal, Carbohydrate 21 g, Protein 14 g, Fat 36 g, SaturatedFat 10 g, Cholesterol 36 mg, Sodium 604 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
TOMATO BASIL PASTA
This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!
Provided by ANGELA DAWN
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
- Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
- Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g
TOMATO BASIL PIE
This delightful baked tomato, basil and cheese pie made with Original Bisquick® mix is ideal for a Summer brunch or a light dinner.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 8 minutes, stirring occasionally, until browned. Remove from heat.
- In medium bowl, place Bisquick mix; cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Add water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate.
- Sprinkle 1/2 cup of the cheese in crust. Arrange half of the tomato slices over cheese. Sprinkle with half each of the flour, onion, chopped basil, salt and pepper. Repeat layers. In small bowl, mix mayonnaise and remaining 1 cup cheese; spread over top of pie to within 1 inch of edge.
- Bake 24 to 26 minutes or until lightly browned. Let stand 10 minutes before cutting. Garnish with additional basil.
Nutrition Facts : Calories 390, Carbohydrate 19 g, Fat 5 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 840 mg
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
TOMATO AND BASIL PASTA PIE
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
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
TOMATO AND BASIL PASTA
Here's a formula for effortless summer food: the freshest ingredients plus a cook's restraint. Take this pasta. Just tear some bright-red tomatoes with your hands, pluck a little basil, and toss with seasoned pasta and dollops of creamy cheese. Crack black pepper on top, and dinner is ready.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- Combine olive oil, garlic, salt, and pepper in a large bowl. Toss in cooked and drained pasta. Tear tomatoes and cheese; scatter over pasta. Garnish with basil leaves, and sprinkle with pepper.
TOMATO AND BASIL PIE
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
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
Tips:
- To ensure a perfectly cooked pasta pie, pre-cook the pasta until al dente. This will prevent it from becoming overcooked in the oven.
- Using fresh, ripe tomatoes will give your pie the best flavor. If you're using canned tomatoes, be sure to drain them well and dice them before adding them to the pie.
- Don't overcrowd the pie dish. If you're using a 9-inch pie dish, you'll need about 1 pound of cooked pasta. If you're using a larger pie dish, you'll need to increase the amount of pasta accordingly.
- Be sure to season the pasta filling well. Salt, pepper, garlic powder, and Italian seasoning are all good choices.
- Feel free to add other ingredients to your pie, such as cooked chicken, sausage, or vegetables. Just be sure not to add too much, or the pie will become too crowded.
- Bake the pie until the crust is golden brown and the filling is bubbly. This will usually take about 30-35 minutes.
- Let the pie cool for a few minutes before slicing and serving. This will help the filling to set and prevent it from spilling out.
Conclusion:
Tomato and basil pasta pie is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover pasta. With its creamy ricotta cheese filling, fresh tomatoes, and fragrant basil, this pie is sure to be a hit with your family and friends.
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