Pasta Pie

This hearty Pasta Pie is a delightful twist on traditional casserole dishes, offering a perfect balance of tender pasta, fresh vegetables, and aromatic herbs. The layers of cooked pasta are combined with a savory mixture that includes zucchini and tomato, creating a moist and flavorful interior. Topped with a light dusting of parmesan and a hint of pesto, this dish delivers rich Italian flavors in every bite. It is an excellent choice for weeknight dinners or casual gatherings, providing a satisfying meal that feels both homemade and elegant. The simplicity of the ingredients allows the natural flavors to shine, making it a versatile option that can be easily adjusted to suit your taste preferences.

Cooking Method: Boiling

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 32.8

Dietary: Vegetarian

Description

This hearty Pasta Pie is a delightful twist on traditional casserole dishes, offering a perfect balance of tender pasta, fresh vegetables, and aromatic herbs. The layers of cooked pasta are combined with a savory mixture that includes zucchini and tomato, creating a moist and flavorful interior. Topped with a light dusting of parmesan and a hint of pesto, this dish delivers rich Italian flavors in every bite. It is an excellent choice for weeknight dinners or casual gatherings, providing a satisfying meal that feels both homemade and elegant. The simplicity of the ingredients allows the natural flavors to shine, making it a versatile option that can be easily adjusted to suit your taste preferences.

Ingredients

2 Cups cooked pasta
1 Cup diced zucchini
1 Cup diced tomato
1/2 Cup ricotta cheese or vegan alternative
1/4 Cup grated parmesan cheese or vegan alternative
2 Tablespoons pesto
1 Salt and pepper to taste

Directions

1
Preheat the oven to 375&# 194;Â°F (190ÃÂ°C).
2
Cook the pasta according to package instructions until al dente, then drain and set aside.
3
In a large bowl, combine the cooked pasta, diced zucchini, diced tomato, and ricotta cheese.
4
Season the mixture with salt and pepper to taste, then stir in half of the pesto.
5
Transfer the pasta mixture into a greased baking dish, spreading it out evenly.
6
Top the mixture with grated parmesan cheese and drizzle the remaining pesto over the top.
7
Bake in the preheated oven for 20 minutes, or until the top is golden brown and bubbly.
8
Remove from the oven and let cool for 5 minutes before serving.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 32.8kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 6.2g3%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 1.2g3%

* 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

For a vegan version, use plant-based ricotta and parmesan alternatives.

You can add other vegetables like spinach or mushrooms for extra flavor and nutrition.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

If you prefer a crispier top, broil for the last 2-3 minutes of baking.

Keywords: pasta, pie, italian, main, vegetarian, oven-baked, casserole, comfort food, dinner, easy, zucchini, tomato, herbs, parmesan, pesto

Read it online: https://www.chefs-mate.com/recipe/pasta-pie-3/