How to make it

  • In a large bowl, combine milk and cornstarch; beat until smoothly blended.
  • Add eggs and egg whites and beat well.
  • Stir in mozzarella cheese, Parmesan cheese, chopped oregano, minced garlic, the 1/4 tsp. salt, and red pepper flakes.
  • Add pasta to egg mixture; lift with 2 forks to mix well. Set aside.
  • Place a 9-inch-round baking pan (do not use a nonstick pan) in oven while it heats to 500 degrees. When pan is hot (after about 5 minutes), carefully remove it from oven and pour in oil, tilting pan to coat. Mix pasta mixture again; then transfer to pan.
  • Bake on lowest rack of oven until top of pie is golden and center feels firm when lightly pressed (about 25 minutes).
  • Meanwhile, pour tomatoes and their liquid into food processor or blender. Add sour cream, peeled garlic, thyme, and sugar; whirl until smoothly pureed. Season to taste with salt and pepper; set aside. Use at room temperature.
  • When pie is done, spread about 3/4 C of the sauce on each of 4 individual plates. Cut pie into 4 wedges; place one wedge atop sauce on each plate. Garnish.
  • Offer remaining sauce to drizzle over pie.

Reviews & Comments 2

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  • sunflower48386 10 years ago
    This sounds wonderful. bookmarked!I want to try this. Thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    fizzle3nat ate it and said...
    This sounds so good, and I bet it's pretty, too. The only problem I see is my husband - "What? No meat?" hahaha! I guess I could cook him some Italian sausage or something to go with this. But I'll bet it's yummy by itself, or with a nice green salad. - Natalie

    One quick question - on the diced tomatoes, would that be the standard 14 oz. can or the 29 oz. can? (I'm guessing the 29 oz.?)
    Was this review helpful? Yes Flag

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