Friday, September 11, 2009
Presto Pasta Pie
Boy, this was easy AND delicious: just what we needed on a very busy Friday. With just a few ingredients from the fridge, I had dinner in the oven moments after walking in the door after a very late school pickup.
I used leftover cooked pasta, which made the dish come together that much more quickly. Not too spicy, not too weird, the dish won high marks from my diners (OK, the kids), who were especially appreciative that "there's no white cheese" (ricotta), which they don't care for. I served it with a spinach salad.
Serves 4 - 6
2 cups uncooked penne pasta (or 4 cups leftover cooked pasta)
2 cups marinara sauce -- Trader Joe's is good
6 ounces shredded monterey jack cheese -- or mozzarella
salt and pepper
2 ounces grated parmesan cheese
6 eggs -- beaten
Preheat oven to 375 degrees. Grease a 9" deep dish pie pan.
Cook pasta for 7-8 minutes, or until not quite cooked through. Drain and place in a large bowl. Pour scant 2 cups sauce over and mix well. Add 4 oz. of shredded monterey jack cheese and mix again. Season with salt and pepper.
Pour the pasta mixture into the greased deep dish pie pan. Pour the beaten eggs on top, trying to make sure the eggs trickle down into the pasta mixture. They add flavor and serve to bind the pie together. Cover the top with the Parmesan cheese and remaining shredded jack cheese.
Bake the pie for 35 - 40 minutes, or until the top is browned and the pie is set in the middle. Let sit at least 10 minutes before slicing into 6 wedges.
Source: adapted from a recipe in the Boston Globe.