"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Italian Fettuccine Pie Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Italian Fettuccine Pie, by , is from LaPorte Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelly Mowry (Valtr)
Added: Saturday, July 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb lean (at least 80%) ground beef
1 small onion, finely chopped (1/4 cup)
1 can (8 oz) stewed tomatoes, undrained
1 can (8 oz) tomato sauce
1/2 teaspoon Italian seasoning
6 oz uncooked fettuccine
2 eggs
1 tablespoon butter or margarine, melted
1 cup shredded mozzarella cheese (4 oz)
1 cup small-curd cottage cheese
1 cup Green GiantŪ frozen chopped broccoli, thawed, or chopped fresh broccoli
1/4 cup grated Parmesan cheese

Directions:
Directions:
1. Heat oven to 350°F. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, tomato sauce and Italian seasoning. Heat to boiling, stirring occasionally. Reduce heat. Cover; simmer 10 minutes, stirring occasionally.
2. Meanwhile, cook and drain fettuccine as directed on package.
3. In medium bowl, beat one of the eggs and the butter. Stir in fettuccine and mozzarella cheese. In ungreased 9-inch quiche dish or pie plate, spoon and press mixture evenly in bottom and up side of dish.
4. In small bowl, mix cottage cheese and remaining egg; spread over fettuccine mixture in dish. Sprinkle with broccoli. Spoon beef mixture evenly over top. Sprinkle with Parmesan cheese.
5. Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
Start to Finish:1 hr 10 min
Personal Notes:
Personal Notes:
An easy way to form the pasta shell is to spoon the fettuccine mixture into the pie plate and then press firmly with another pie plate.
Wrap unbaked pie tightly and label. Freeze no longer than 1 month. About 2 hours 15 minutes before serving, heat oven to 400°F. Unwrap pie and re-cover with foil. Bake about 2 hours or until hot in center. Let stand 10 minutes before cutting.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

355W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!