Fettucine Pie Kjcd19 B

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
Hearty savory pasta dish with a rich tomato-meat sauce and creamy egg binding
Fettucine Pie Kjcd19 B recipe image
Fettucine Pie Kjcd19 B recipe image
Print Recipe

Fettucine Pie Kjcd19 B

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 342.1

Description

This hearty Fettucine Pie is a comforting, savory dish that combines tender pasta with a rich, slow-simmered ground beef and tomato sauce. Bound together with eggs, butter, and fresh herbs, it sets into a sliceable, pie-like texture that is both satisfying and flavorful. The blend of melted mozzarella and sharp parmesan adds a creamy, cheesy depth, while dried oregano and garlic powder provide classic Italian aromatics. Unlike a traditional dessert, this main course is perfect for family dinners or potlucks, offering a unique twist on classic pasta recipes. It serves four people generously and is simple enough for weeknight cooking while remaining impressive enough for guests.

Ingredients

Directions

  1. Brown the ground beef and chopped onion in a large skillet over medium heat, breaking up the meat with a spoon until fully cooked.
  2. Stir in the crushed tomatoes, dried oregano, salt, and pepper.
  3. Bring the sauce mixture to a boil, then reduce heat to low.
  4. Simmer the sauce uncovered, stirring occasionally, for 20 minutes until thickened.
  5. Remove the skillet from heat and stir in the shredded mozzarella cheese and 1/4 cup of the parmesan cheese.
  6. Let the meat mixture stand for 9 to 12 minutes to allow the cheese to melt and the sauce to settle.
  7. Meanwhile, cook the fettuccine according to package directions until al dente, then drain well.
  8. In a bowl, beat the eggs and stir in the remaining 1/4 cup parmesan, melted butter, chopped parsley, and garlic powder.
  9. Pour the egg mixture over the hot drained noodles and stir thoroughly to coat evenly.
  10. Spoon the egg-coated fettuccine evenly over the tomato-meat mixture in the skillet.
  11. Cover the skillet and cook over low heat for 15 minutes, or until the egg mixture has set and the pie holds its shape.
  12. Remove from heat and let stand covered for 5 minutes to firm up further.
  13. Carefully invert the skillet onto a round platter to serve the pie.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 342.1kcal
% Daily Value *
Total Fat 21.5g34%
Saturated Fat 10.5g53%
Cholesterol 92.8mg31%
Sodium 524.2mg22%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 32.6g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Although tagged as a dessert in the source metadata, this is a savory main course dish containing ground beef and tomatoes. It is best served warm or at room temperature.

Ensure the skillet is oven-safe if you prefer to brown the top in the oven for the last 5 minutes, though stovetop cooking works well if heat is kept very low.

The "pie" structure relies on the eggs setting. If the mixture seems too loose after cooking, let it stand longer before turning it out.

For easier cleanup and cleaner edges, you can line a springform pan with parchment paper and assemble the pie in it, then invert onto a platter.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Keywords: fettuccine, pie, ground beef, tomato sauce, parmesan, mozzarella, eggs, italian, comfort food, main course, one pot, herbs, cheese, pasta dish, family dinner, easy recipe, meat sauce, egg pasta, slow cook
Recipe Card powered by WP Delicious