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Pasta Pie Recipe

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This recipe for Pasta Pie, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Padula
Added: Saturday, July 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. extra virgin olive oil
1 large eggplant
sea salt / fresh ground pepper
1 tbsp. minced garlic
1 lb. Italian sausage
1/3 c. dry red wine
3 c. marinara sauce
1 tsp. red pepper flakes
8 oz. angel hair or spaghetti
1 lb. mozzarella (diced)
1 c. Parmesan cheese (grated)
1 pkg. frozen puff pastry (17.25 oz -- 2 sheets) thawed

Directions:
Directions:
Heat 1/3 cup of oil in large nonstick frying pan over medium heat. Add half the eggplant and toss to coat in oil. Sprinkle with salt and pepper. Saute until eggplant is golden and tender about ten min. Using a slotted spoon, transfer eggplant mixture to a large bowl. Repeat with remaining 1/4 cup of oil, eggplant and garlic.

Add the sausage and wine to the same frying pan. Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking into small pieces with back of spoon (about 8 minutes). Add the sausage, marinara and red pepper to the eggplant mix and toss.

Meanwhile, bring a large pot of salted water to boil over high heat. Add the pasta and cook for 1 to 2 minutes. Pasta should be slightly crunchy and undercooked. Drain. Toss with eggplant/sauce mixture in large bowl. Cool. Add mozzarella and Parmesan and toss again.

Preheat oven to 375 degrees.

Roll out one thawed pastry sheet on a floured surface. Transfer to a 9 inch spring-form pan, allowing excess pastry to hang over the rim. Spoon the pasta mixture into it. Place the second (rolled out) pastry sheet on top over the pasta filling. Pinch the edges together to seal. Trim overhanging pastry. Cut a slit in center for vent.

Bake until brown about 1 hour and 30 minutes. Let stand for 15 min before serving. Remove pan sides and place on dish.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
You can prepare this the night before and cook it the next day. Omit the eggplant if desired.

 

 

 

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